Pesto Chicken Zucchini Boats with cherry tomatoes is a simple, low-carb, high-protein dinner that is nutty and fresh. Zucchini halves are filled with fresh pesto-covered chicken breast, then topped with cherry tomatoes and then a little cheese.
I love to serve these with an easy side salad with lemon vinaigrette, or if you're not low carb, rosemary roasted potatoes, or vegetable steamed rice.
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Ingredients
- Fresh basil
- Pine nuts
- Garlic
- Olive oil
- Parmesan
- Cooked chicken breast
- Zucchini
- salt and pepper
- Cherry tomatoes
- Mozzarella
Instructions
STEP 1: Prepare. Preheat the oven to 375˚. Arrange the zucchini halves in a 9x13 baking dish. Coat the zucchini with about 1-2 teaspoons of olive oil, then season with about ½ teaspoon of salt and ¼ teaspoon pepper. Set the dish aside.
STEP 2: Make the pesto. In a food processor or blender, process basil, pine nuts, garlic, and parmesan for 45 seconds. With the processor still running, slowly pour in the olive oil and continue to run the processor until the sauce is thoroughly mixed (around 2 minutes).
STEP 3: Fill the zucchini. In a medium mixing bowl, add the sauce and chicken. Toss to coat the chicken in the sauce and then evenly distribute the chicken in the zucchini boats. Next, add the cherry tomatoes and top with cheese.
STEP 4: Bake and serve. Bake the zucchini boats for 20-25 minutes or until the zucchini are just tender. Serve warm.
Storage
Store the zucchini in an airtight container in the fridge for up to 4 days.
I do not recommend freezing cooked zucchini.
FAQ
Yes. Zucchini skin is quite thin and easy to eat. There is no need to remove it before or after cooking.
The easiest way to hollow out zucchini to stuff them is using a melon baller or sharp-edged spoon. Scoop out several balls across the inside, leaving behind ½-inch of flesh.
📖 Recipe
Pesto Chicken Zucchini Boats with Cherry Tomatoes
Ingredients
- ¾ cup fresh basil leaves
- 3 tablespoons pine nuts
- 2 cloves garlic (minced)
- ⅓ cup parmesan cheese
- ¼ cup olive oil + more for coating the zucchini
- 2 ½ cups cooked chicken breast (shredded or finely chopped)
- 4 zucchini (halved, ends trimmed and scooped out to only ½-inch thick)
- 1 cup cherry tomatoes (halved)
- ¾ cup shredded mozzarella cheese
- sea salt and black pepper
Instructions
- PREPARE: Preheat the oven to 375˚. Arrange the zucchini halves in a 9x13 baking dish. Coat the zucchini with about 1-2 teaspoons of olive oil, then season with about ½ teaspoon of salt and ¼ teaspoon pepper. Set aside.
- MAKE THE PESTO: In a food processor or blender, process basil, pine nuts, garlic, and parmesan for 45 seconds. With the processor still running, slowly pour in the olive oil and continue to run the processor until the sauce is thoroughly mixed (around 2 minutes)
- FILL THE ZUCCHINI: In a medium mixing bowl, add the sauce and chicken. Toss to coat the chicken in the sauce and then evenly distribute the chicken in the zucchini boats. Next, add the cherry tomatoes and top with cheese.
- BAKE AND SERVE: Bake the zucchini boats for 20-25 minutes or until the zucchini are just tender. Serve warm.
Notes
Nutrition
RECIPE EQUIPMENT
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