Pesto Chicken Zucchini Boats

$- Zucchinis: You will need 4 medium zucchinis for this recipe. They serve as the boats. - Cooked chicken: Use 1 cup of shredded cooked chicken. This adds protein and flavor. - Basil pesto: A 1/2 cup of basil pesto brings a rich taste. It is the star of the dish. - Cherry tomatoes: Get 1 cup of halved cherry tomatoes. They add juiciness and color. - Cheeses: Use 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese. They melt beautifully. - Seasonings: You will need salt, pepper, and 1 teaspoon of garlic powder for flavor. - Olive oil: One tablespoon of olive oil helps to keep the zucchini moist. - Optional garnishes: Fresh basil leaves can be used for a pop of color and taste. These ingredients mix together well. They create a tasty and healthy meal that is easy to prepare. I enjoy the balance of flavors and textures in this dish. The zucchini provides a nice crunch while the filling is creamy and savory. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out some flesh, leaving a 1/4-inch border. This creates the perfect boat shape for filling. - In a medium bowl, mix 1 cup of shredded chicken, 1/2 cup of basil pesto, and 1 cup of halved cherry tomatoes. - Add 1 teaspoon of garlic powder, and season with salt and pepper to taste. Stir the mixture well to combine. - Drizzle the zucchini halves with 1 tablespoon of olive oil. Lightly season them with salt and pepper. - Place the zucchini on a baking sheet, cut side up. Fill each zucchini boat evenly with the pesto chicken mixture. - Top with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. - Bake the zucchini boats in the preheated oven for about 25-30 minutes. - Look for the zucchini to be tender and the cheese to be bubbly and golden. Enjoy the wonderful aroma as they cook! To get soft zucchini, cook them just right. For larger zucchinis, you may need to bake them longer. Start with 30 minutes and check for doneness. Use a fork to see if they feel soft. They should not be mushy but tender enough to eat. Want more taste? Add spices like red pepper flakes or Italian herbs. You can also mix in chopped spinach or bell peppers for extra veggies. These additions add depth and keep it fresh. Pair these zucchini boats with a light salad or crusty bread. A side of roasted veggies or quinoa also works well. This way, you have a complete meal that is tasty and colorful. Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and uniform in size to ensure even cooking and a sturdy base for your filling. Customize the Filling: Feel free to add other ingredients like spinach, artichokes, or bell peppers to the chicken mixture for added flavor and nutrition. Use Fresh Pesto: If possible, use fresh basil pesto for a brighter flavor. Homemade pesto can elevate the dish significantly. Check for Doneness: Keep an eye on the zucchini while baking; they should be tender but not mushy. Adjust cooking time as necessary based on your oven. {{image_2}} You can make a meatless version of pesto chicken zucchini boats easily. Instead of chicken, use a mix of sautéed mushrooms and spinach. You can also add some chickpeas for protein. This will keep the dish hearty and satisfying. Just follow the same steps for the filling. Mix the veggies with pesto, garlic powder, salt, and pepper. You have many choices for proteins in this recipe. Try ground turkey or shredded tofu for a lighter option. Beans are also a great choice; black beans or white beans work well. These choices add flavor and fit into different diets. Simply replace the chicken with your choice of protein and mix with pesto. If you need to avoid dairy, there are great cheese options. Look for vegan cheese that melts well. Nutritional yeast is another tasty choice; it adds a cheesy flavor and is dairy-free. You can also try cashew cheese for a creamy texture. Be sure to check the labels for any dietary restrictions. To keep your pesto chicken zucchini boats fresh, store them in an airtight container. Make sure they cool down before sealing the lid. This will help prevent moisture build-up inside. Place the container in the fridge. They should stay fresh for up to three days. You can also wrap them tightly in plastic wrap if you prefer. If you want to freeze your zucchini boats, let them cool completely first. Next, wrap each boat in plastic wrap. Then, place the wrapped boats in a freezer bag. Make sure to remove as much air as possible. They can last in the freezer for about two months. When you want to eat them, thaw in the fridge overnight. Reheat in the oven at 375°F (190°C) until heated through. Pesto chicken zucchini boats last in the fridge for about three days. In the freezer, they can last for two months. Always check for any off smells or changes in color before eating leftovers. If they look or smell bad, it’s best to throw them out. No, you should not use raw chicken. Cooked chicken saves time and ensures safety. Raw chicken needs more cooking time. It may not cook fully in the zucchini boats. Always use cooked chicken for best results. To make this dish gluten-free, use gluten-free pesto. Check the label to ensure it has no gluten. All other ingredients are naturally gluten-free. You can enjoy this meal without worry. Great side dishes include a fresh salad or garlic bread. A simple green salad adds crispness. Garlic bread offers a nice toast to the meal. You can also try steamed veggies for a healthy touch. Yes, you can prepare these boats ahead. Assemble them and store in the fridge. Bake them right before serving. This makes for a quick meal when you are busy. This blog post covered all you need to know about making delicious zucchini boats. We discussed the best ingredients, step-by-step directions, and even offered tips for perfect results. Don't forget the variations for different diets and how to store your leftovers. These tasty boats are easy and fun to make. You can enjoy them with friends or store some for later. Dive in and try this recipe—it's sure to impress!$

Pesto Chicken Zucchini Boats

Delicious zucchini boats filled with pesto chicken, tomatoes, and cheese.

Print Recipe Save Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchinis
1 cup cooked chicken, shredded
0.5 cup basil pesto
1 cup cherry tomatoes, halved
0.5 cup mozzarella cheese, shredded
0.25 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).
Wash the zucchinis and slice them in half lengthwise. Using a spoon, gently scoop out some of the flesh to create boats, leaving about a 1/4-inch border.
In a medium bowl, combine the shredded chicken, basil pesto, halved cherry tomatoes, garlic powder, salt, and pepper. Mix well to combine.
Drizzle the zucchini halves with olive oil and lightly season with salt and pepper. Place them on a baking sheet, cut side up.
Fill each zucchini boat with the pesto chicken mixture evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the filled boats.
Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
Remove from the oven and let them cool slightly before serving. Garnish with fresh basil leaves if desired.

Notes

Garnish with fresh basil leaves for added flavor.

Keyword baked, chicken, healthy, pesto, zucchini