Description
Learn how to make delicious Chicken Pesto Zucchini Boats with this easy recipe. Perfect for a healthy and flavorful meal the whole family will love!
Ingredients
- For the pesto:
- 180g packed fresh cilantro (about 1 1/2 cups)
- 75g cashews (raw or roasted is fine) (1/2 cup)
- 1 jalapeno, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 45ml avocado or olive oil (3 tablespoons)
- 30-45ml water, to thin pesto (2-3 tablespoons)
- 3/4 tsp (4 ml) salt
- Freshly ground black pepper
- For the zucchini boats:
- Olive oil
- 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
- 340g cooked shredded chicken breast (about 2 cups) (3/4 pound)
- 120g roughly chopped cherry tomatoes (1/2 cup)
- 150g shredded mozzarella cheese, divided (1 1/4 cups)
- Optional: 30g plant-based parmesan cheese (1/4 cup)
- To garnish:
- Extra cilantro and quartered cherry tomatoes
Instructions
- Set your oven to 400°F and lightly coat a 9×13 inch baking dish with olive oil.
- Prepare the pesto by placing cilantro, cashews, jalapeño, garlic, lime juice, oil, water, salt, and pepper in a food processor. Blend everything until it becomes smooth, making sure to scrape the sides and blend again if needed.
- Pour the pesto into a sizable bowl, then mix in the chicken, cherry tomatoes, and ½ cup of the mozzarella cheese, saving the remaining cheese for later.
- With a spoon, hollow out the zucchini, leaving a 1/4-inch border to form boats. Arrange the zucchini closely packed in the prepared dish; if they don’t all fit, use an additional dish. Lightly brush or spray the zucchini with oil and season with salt and pepper.
- Distribute the chicken pesto mixture evenly into the zucchini boats, then sprinkle 1 1/2 tablespoons of mozzarella cheese atop each boat. Add parmesan on top if you wish.
- Cover the dish with foil and bake for 35-45 minutes until the cheese is bubbly and the zucchini is tender. After baking, garnish with cilantro and extra cherry tomatoes before serving. This recipe serves 4, with 2 boats per serving.
Notes
- Soak cashews in water for at least 2 hours before blending to create a creamier pesto.
- For a spicier flavor, leave jalapeño seeds in when making the pesto.
- Customize the filling with veggies like bell peppers or spinach for added flavor and nutrients.
