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If you’re looking for a flavorful, healthy dish that’s easy to prepare and bound to impress, look no further than delicious chicken pesto zucchini boats. This recipe not only showcases the versatility of zucchini but also offers a delightful blend of savory flavors that are both satisfying and nutritious. Zucchini boats are a fantastic way to enjoy a low-carb meal while incorporating fresh ingredients, making them a popular choice among health-conscious eaters and busy individuals alike.

Chicken Pesto Zucchini Boats

Discover the tasty and nutritious chicken pesto zucchini boats, a perfect dish for anyone looking to enjoy a healthy meal. This recipe combines tender zucchini, flavorful rotisserie chicken, fresh basil pesto, and gooey cheese for a satisfying low-carb option. Quick to prepare, it's ideal for busy nights or impressing guests. Packed with vitamins and antioxidants, these zucchini boats are not just delicious but also a fantastic way to incorporate more vegetables into your diet. Enjoy this vibrant and wholesome dish!
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded (rotisserie works great)

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create a boat-like shape. Lightly brush the insides with olive oil and sprinkle with garlic powder, salt, and pepper.

      Cook the Filling: In a large mixing bowl, combine the shredded chicken, basil pesto, halved cherry tomatoes, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until well combined.

        Stuff the Zucchini: Spoon the chicken mixture into each zucchini boat, packing the filling generously.

          Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the stuffed zucchinis.

            Bake: Place the filled zucchini boats on a baking sheet, and bake in the preheated oven for 25-30 minutes or until the zucchinis are tender and the cheese is bubbly and golden.

              Serve: Once out of the oven, let them cool for a few minutes. Garnish with fresh basil leaves if desired, and serve warm.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4