Description
Pesto Chicken Zucchini Boats are a delightful dish that combines fresh flavors and healthy ingredients, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 1 cup mozzarella cheese, shredded
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a boat shape.
- In a mixing bowl, combine the shredded chicken, basil pesto, half of the mozzarella cheese, minced garlic, salt, and pepper.
- Evenly distribute the chicken and pesto mixture into each zucchini half.
- Lightly drizzle olive oil over the stuffed zucchinis.
- Bake for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
Notes
- For a dairy-free option, use vegan pesto and dairy-free cheese.
- Consider adding extra veggies like bell peppers or spinach for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap each boat tightly in plastic wrap and then in aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Pesto, Chicken, Zucchini, Boats, Healthy, Dinner