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Pesto Chicken Stuffed Zucchini Boats

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
Enjoy these delicious zucchini boats filled with pesto chicken and melted cheese, perfect for a healthy and flavorful meal.

Ingredients

Vegetables

  • 4 medium zucchini (about 2 lbs or 900g)
  • 1 lb chicken breast (cooked and shredded)
  • 0.5 cup pesto sauce (homemade or store-bought)
  • 1 cup mozzarella cheese (shredded)
  • 0.25 cup Parmesan cheese (grated)
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Garnish

  • as needed Fresh basil leaves (for garnish, optional)

Instructions 

  • Preheat oven to 400°F (200°C). Cut zucchini in half lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper.
  • Bake zucchini halves for 12-15 minutes until tender. Meanwhile, mix shredded chicken with pesto sauce.
  • Fill baked zucchini with pesto chicken mixture, top with mozzarella and Parmesan cheese.
  • Return to oven and bake for 10 minutes until cheese melts. Optionally, broil for 2-3 minutes to brown the cheese.
  • Remove from oven, let cool slightly, garnish with basil leaves, and serve.

Notes

For extra flavor, sprinkle additional basil or herbs before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Pesto, Zucchini