30 Minute Stuffed Zucchini Boats with Pesto Chicken
These Stuffed Zucchini Boats are loaded with flavorful pesto chicken, roasted cherry tomatoes, and cheesy goodness to top it off! 30 minutes of bake time is all you need to get this on your table. Healthy and delicious!
Servings: 4
Ingredients
For the Pesto:
- 3 cups fresh basil leaves
- 2/3 cup freshly grated parmesan cheese
- 1/3 cup pine nuts (can omit or use any nut like walnuts or cashews)
- 4 large cloves of garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2/3 cup avocado oil or extra virgin olive oil
For the Zucchini Boats:
- avocado oil or olive oil
- 4 medium zucchini
- 2 cups cooked shredded chicken*
- 1/2 cup cherry tomatoes, halved or quartered
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Prepare a 9x13 casserole dish by lightly greasing.
- Slice the zucchini in half lengthwise. Using a spoon, scoop out the zucchini leaving a 1/4 inch rim so it doesn't fall apart. Place the zucchini inside the casserole dish. Brush with some avocado oil, and sprinkle with salt and pepper.
- Make the pesto. Combine the basil, parmesan, nuts, garlic, salt and pepper, and oil into a large food processor. Pulse until smooth, pausing a few times to scrape the sides with a rubber spatula.
- In a large bowl, combine the chicken with half of the pesto (you can use more, or save the rest for leftovers or another recipe), half of the mozzarella, and tomatoes. Spoon the mixture into each zucchini boat. Top the mixture with the remaining mozzarella and some parmesan. You can even toss in some additional pesto.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes or until cheese is bubbly and lightly browned.
- Season with salt and pepper. Serve hot!
Notes
*You can use store bought rotisserie chicken.