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Pesto Chicken Stuffed Zucchini Boats

Pesto Chicken Stuffed Zucchini Boats

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Entree, Main Course
Servings 4 servings

Ingredients
  

PESTO

  • 3/4 cup packed fresh cilantro
  • 1/2 cup cashews (raw or roasted is fine)
  • 1 jalapeno, seeds removed
  • 2 cloves garlic
  • 1/2 lime, juiced
  • 3 tbsp avocado or olive oil
  • 2 tbsp water, to thin pesto
  • 3/4 tsp salt
  • Freshly ground black pepper

ZUCCHINI BOATS

  • Olive oil
  • 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
  • 2 cups cooked shredded chicken breast (can also be from a rotisserie chicken)
  • 1/2 cup roughly chopped cherry tomatoes
  • 1-1/4 cup shredded mozzarella cheese, divided
  • 1/4 cup parmesan cheese

GARNISH

  • Extra cilantro and quartered cherry tomatoes

Instructions
 

  • Preheat the oven to 400 degrees. Grease a 9x13 inch pan with olive oil.
  • Make the pesto: add all pesto ingredients to the bowl of a food processor: cilantro, cashews, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
  • Transfer pesto to a large bowl and stir in the shredded chicken, chopped cherry tomatoes and ½ cup mozzarella cheese (we’re reserving the rest of the cheese for topping).
  • Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Place zucchini in the greased pan; they should snuggle pretty tightly in there, but if you can’t fit them all in, you can use two pans. Brush zucchini with a little olive oil (about 1 tablespoon or so) and season with salt and pepper. You can also simply spray them with an all natural oil-only cooking spray.
  • Spoon pesto chicken mixture evenly into zucchini boats. Top each with 1 1/2 tablespoons of mozzarella cheese. Sprinkle with parmesan.
  • Cover with foil, and bake for 35-45 minutes or until cheese has melted and zucchini is tender. Once done, sprinkle the tops with cilantro and extra cherry tomatoes before serving. Serves 4; 2 boats per person.

Notes

To make vegetarian: sub chickpeas, cooked quinoa, or tofu for the chicken.
Keyword Chicken, Pesto Chicken, Pesto Chicken Stuffed Zucchini Boats, Zucchini
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