Savory pesto chicken stuffed zucchini boats with a homemade cashew jalapeño pesto and layers of mozzarella cheese. These easy, healthy pesto chicken zucchini boats are fun and easy to make and pack tons of delicious protein. The perfect dinner for using up fresh zucchini!
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Place zucchini in the greased pan; they should snuggle pretty tightly in there, but if you can’t fit them all in, you can use two pans. Brush zucchini with a little olive oil (about 1 tablespoon or so) and season with salt and pepper. You can also simply spray them with an all natural oil-only cooking spray.
If you prefer, you can use 3/4 cup store-bought pesto or your favorite pesto recipe. This one is cilantro based, but basil would also be fabulous.
To make vegetarian: sub chickpeas, cooked quinoa or even tofu for the chicken.
See the full post for ways to customize these zucchini boats and how to cook them on the grill!