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Zucchini has gained immense popularity in recent years as a versatile ingredient celebrated in healthy cooking. Its mild flavor and impressive nutritional profile make it a favorite among home cooks and professional chefs alike. Low in calories yet rich in essential vitamins and minerals, zucchini serves as a fantastic base for a variety of dishes. One such delightful creation is the Basilicious Chicken Pesto Zucchini Boats—a meal that not only showcases the beautiful summer vegetable but also combines it with savory chicken and aromatic pesto for a truly nutritious and delicious option.

Chicken Pesto Zucchini Boats

Discover the deliciously healthy Basilicious Chicken Pesto Zucchini Boats, a vibrant dish perfect for family dinners or meal prep. These visually stunning zucchini boats are filled with savory chicken, aromatic basil pesto, sweet cherry tomatoes, and melted cheese, making for a nutritious and satisfying meal. Easy to prepare in under 30 minutes, this recipe highlights the versatility of zucchini, ensuring everyone enjoys a burst of flavor and essential nutrients. Enjoy a delightful cooking experience and a plateful of wholesome goodness!
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded (rotisserie chicken works great)

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup cherry mozzarella balls, halved (or shredded mozzarella cheese)

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil, for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Zucchini: Slice each zucchini in half lengthwise and scoop out the seeds using a small spoon or melon baller, creating a boat-like shape. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.

      Make the Filling: In a large mixing bowl, combine the shredded chicken, basil pesto, cherry tomatoes, mozzarella cheese, and half of the grated Parmesan cheese. Mix well until all ingredients are fully combined.

        Fill Zucchini Boats: Place the zucchini halves on a baking sheet lined with parchment paper. Spoon the chicken mixture evenly into each zucchini boat, pressing it down gently to pack it.

          Bake: Sprinkle the remaining Parmesan cheese over the filled zucchini boats. Bake in the preheated oven for about 25-30 minutes, until the zucchinis are tender and the cheese is bubbly and golden.

            Garnish and Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh basil before serving.

              Enjoy! Serve warm as a delightful main dish or a hearty appetizer.

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