Name: Pesto Chicken Zucchini Boats with Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian-inspired
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

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

Scale

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

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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