Pesto Chicken Zucchini Boats
Hola! If you’ve ever wondered how to turn simple ingredients into a weeknight masterpiece, these pesto chicken zucchini boats are the answer. Growing up, I loved watching my abuela transform fresh summer vegetables into hearty family meals, and zucchini was always a favorite. Today, I’ve taken that inspiration and paired it with bold basil pesto, juicy cherry tomatoes, and gooey mozzarella. Not only are these boats bursting with flavor, but they’re also packed with lean chicken, making them a star in the world of healthy protein meals. Whether you’re looking for easy protein meals or simply want a fun food swap that skips the carbs, this recipe will quickly earn a spot at your table.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American, Italian-inspired |
| Best Season | Summer or Anytime |
Why You’ll Love This Recipe
- Protein-packed and satisfying: With over 38 grams of protein per serving, these boats keep you full and energized.
- Keto-friendly and low-carb: The zucchini acts as a light but filling base, perfect for those watching carbs.
- Fresh and vibrant flavors: Homemade pesto with basil, garlic, and parmesan adds a zesty punch to every bite.
- Easy to customize: Swap proteins, use pre-made pesto, or adjust cheese to your liking.
- Family-friendly and fun: Kids love the cheesy topping and colorful presentation.
Pesto Chicken Zucchini Boats with Cherry Tomatoes
- Total Time: 40 minutes
- Yield: 4 1x
Description
Hi, we’re Miles and Emma, a husband-and-wife cooking duo from just outside Columbus, Ohio. When summer zucchini piles up on our counter, this pesto chicken zucchini boats recipe is one of our favorite go-to meals. It’s light yet filling, packed with lean chicken, fresh basil pesto, and juicy cherry tomatoes. We love how it transforms a simple vegetable into a hearty main course while staying low-carb and protein-rich. Whether you’re meal prepping, swapping out pasta for veggies, or just craving a healthy comfort dish, these zucchini boats check all the boxes for easy protein meals and high protein snacks.
Ingredients
- ¾ cup fresh basil leaves
- 3 tablespoons pine nuts
- 2 cloves garlic, minced
- ⅓ cup parmesan cheese
- ¼ cup olive oil, plus more for coating zucchini
- 2 ½ cups cooked chicken breast, shredded or chopped
- 4 zucchini, halved, ends trimmed, scooped to ½-inch thick
- 1 cup cherry tomatoes, halved
- ¾ cup shredded mozzarella cheese
- Sea salt and black pepper
Instructions
1. Preheat oven to 375˚F. Place zucchini halves in a 9×13 dish. Brush with 1-2 teaspoons olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper.
2. In a food processor, blend basil, pine nuts, garlic, and parmesan for 45 seconds. Slowly stream in olive oil while processing until smooth, about 2 minutes.
3. Toss shredded chicken with pesto in a bowl until fully coated.
4. Spoon pesto chicken evenly into zucchini. Top with halved cherry tomatoes and mozzarella.
5. Bake 20-25 minutes until zucchini is tender and cheese is melted. Serve warm and enjoy.
Notes
Don’t over-scoop zucchini or they’ll collapse while baking.
If using store-bought pesto, reduce salt since many jarred versions are salty.
Cover loosely with foil if cheese browns too quickly.
Let boats rest for 5 minutes before serving so they hold their shape.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 2 boats
- Calories: 430
- Sugar: 4g
- Fat: 29g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
Ingredients
- ¾ cup fresh basil leaves
- 3 tablespoons pine nuts
- 2 cloves garlic, minced
- ⅓ cup parmesan cheese
- ¼ cup olive oil, plus more for coating zucchini
- 2 ½ cups cooked chicken breast, shredded or finely chopped
- 4 zucchini, halved, ends trimmed, scooped out to ½-inch thick
- 1 cup cherry tomatoes, halved
- ¾ cup shredded mozzarella cheese
- Sea salt and black pepper
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Basil | Fresh basil leaves give the best pesto flavor, but spinach or arugula can be swapped in a pinch. |
| Pine Nuts | Toast them lightly before blending for a deeper nutty taste, or substitute with walnuts or almonds. |
| Garlic | Use fresh garlic cloves, not powder, for bold and aromatic pesto. |
| Olive Oil | Choose extra virgin olive oil for a smooth, rich finish. |
| Chicken | Shredded rotisserie chicken works perfectly if you need a shortcut. |
| Zucchini | Choose medium zucchini so they hold their shape and don’t get soggy. |
| Cherry Tomatoes | Pick firm, ripe ones for a sweet, juicy pop. |
| Mozzarella | Freshly shredded melts more evenly than pre-packaged cheese. |
Step-by-Step Instructions
- Prepare the zucchini: Preheat the oven to 375°F. Arrange zucchini halves in a 9×13-inch baking dish. Brush each with olive oil, then sprinkle with salt and pepper.
- Make the pesto: In a food processor, combine basil, pine nuts, garlic, and parmesan. Pulse for about 45 seconds. While blending, slowly drizzle in the olive oil until smooth and creamy, about 2 minutes.
- Mix the filling: In a medium bowl, toss the shredded chicken with the fresh pesto until fully coated. Spoon the mixture evenly into the zucchini boats.
- Add toppings: Scatter halved cherry tomatoes over the chicken filling, then sprinkle generously with shredded mozzarella.
- Bake: Place the dish in the oven and bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is bubbling and golden.
- Serve: Enjoy warm with a fresh salad or light side dish.
Helpful Tips
- Use a spoon or melon baller to easily scoop out the zucchini centers.
- Don’t overbake or the zucchini may turn mushy. Check at 20 minutes.
- For extra crispy cheese, broil for 2 minutes at the end.
- If you’re short on time, store-bought pesto works just fine.
Expert Tips for the Best Results
- Balance the flavors: Taste your pesto before adding to the chicken, and adjust salt or parmesan if needed.
- Layer smartly: Put chicken first, then tomatoes, then cheese, so every bite has texture.
- Keep zucchini firm: Par-bake the zucchini for 5 minutes before stuffing if you prefer a sturdier base.
- Presentation counts: Arrange the boats neatly in the dish so they bake evenly and look beautiful when serving.
Recipe Variations
- Turkey Zucchini Boats: Swap chicken for ground turkey or turkey sausage for a leaner protein swap.
- Spicy Kick: Add red pepper flakes or diced jalapeño to the pesto for a fiery touch.
- Caprese Style: Use pesto, cherry tomatoes, and fresh mozzarella balls for a classic Italian twist.
- Vegetarian Option: Replace chicken with quinoa or chickpeas for a hearty meatless version.
Make Ahead & Freezer Tips
These boats can be assembled up to one day in advance and refrigerated before baking. For freezing, prepare the zucchini boats without baking, wrap tightly, and freeze up to 2 months. Bake straight from frozen, adding 10 extra minutes to the cook time.
Serving Suggestions
Serve warm zucchini boats with a side salad, garlic bread, or a light soup. Garnish with extra basil leaves for a fresh, vibrant look on the table.
Pairing Ideas
Pair with a chilled glass of Sauvignon Blanc or sparkling water with lemon. For sides, consider roasted asparagus or a simple tomato cucumber salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture, or use the microwave for quick single servings.
Frequently Asked Questions
Can I use store-bought pesto?
Yes, absolutely. It saves time and still delivers great flavor.
Do I need to cook the chicken beforehand?
Yes, the chicken should be fully cooked before mixing with the pesto. Rotisserie chicken is perfect here.
Can I make this recipe dairy-free?
Yes, use dairy-free parmesan and mozzarella alternatives for a lactose-free option.
What can I use instead of pine nuts?
Walnuts, almonds, or sunflower seeds all make great budget-friendly swaps.
Will this recipe work for meal prep?
Yes, these zucchini boats reheat beautifully and can be made ahead for grab-and-go meals.
Can I grill the zucchini boats instead of baking?
Yes, grill them over medium heat on a foil tray for 15–20 minutes until tender.
How do I prevent watery zucchini?
Salt the zucchini lightly and let it sit for 10 minutes before baking, then blot with paper towels.
Nutrition Info
| Serving Size | 2 boats |
|---|---|
| Calories | 430 kcal |
| Protein | 38 g |
| Carbohydrates | 6 g |
| Fat | 29 g |
| Fiber | 1 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These pesto chicken zucchini boats are fresh, cheesy, and loaded with lean protein. They’re an easy way to enjoy healthy, protein-rich foods while still treating yourself to bold flavors. Try them this week and bring a little fiesta of flavor to your kitchen!
