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Pesto Chicken Stuffed Zucchini Boats

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
Enjoy these flavorful zucchini boats filled with homemade cilantro pesto and shredded chicken, topped with melty cheese and fresh garnishes.

Ingredients

For the pesto

  • 0.75 cup fresh cilantro
  • 0.5 cup cashews (raw or roasted)
  • 1 jalapeño jalapeño (seeds removed)
  • 2 cloves garlic
  • 0.5 lime lime juice
  • 3 tablespoons avocado or olive oil
  • 2-3 tablespoons water (to thin pesto)
  • 0.75 teaspoon salt
  • to taste black pepper

For the zucchini boats

  • 1 tablespoon olive oil
  • 4 medium zucchini (sliced in half lengthwise)
  • 0.75 pound cooked shredded chicken breast (about 2 cups)
  • 0.5 cup quartered cherry tomatoes
  • 1.5 cups shredded mozzarella cheese (divided)
  • 0.25 cup parmesan cheese (optional)

To garnish

  • as needed cilantro and cherry tomatoes
  • 1-2 tablespoons balsamic glaze

Instructions 

  • Preheat oven to 400°F and grease a pan.
  • Make pesto: blend cilantro, cashews, jalapeño, garlic, lime juice, oil, water, salt, and pepper until smooth.
  • Mix pesto with chicken, tomatoes, and ½ cup mozzarella. Scoop out zucchini centers, brush with oil, season, and fill with mixture. Top with remaining cheese.
  • Cover with foil and bake for 35-45 minutes until zucchini is tender and cheese melts. Garnish with cilantro, cherry tomatoes, and drizzle with balsamic glaze before serving.

Notes

For best flavor, use fresh cilantro and high-quality cheese.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Pesto, zucchini