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- 4 medium zucchinis - 2 cups cooked chicken, shredded - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Gathering these ingredients makes the dish easy to prepare. Zucchini is the star here. It holds the filling well and tastes great. You can use any cooked chicken. Leftover rotisserie chicken works well, or you can quickly cook some chicken breasts. Pesto adds a rich flavor. You can buy it or make your own. Cherry tomatoes give a nice pop of color and taste. Cheese adds creaminess. I like mozzarella for melting. Parmesan adds a salty touch. Garlic powder boosts the flavor, while salt and pepper season the dish. Finally, fresh basil leaves add a burst of freshness. This mix of ingredients creates a delicious and colorful meal. You will enjoy every bite of these pesto chicken stuffed zucchini boats! - Cutting and Scooping Begin by washing the zucchinis. Cut each one in half lengthwise. Use a spoon to scoop out the insides, leaving about a 1/4-inch shell. This creates space for the filling. You want to keep the zucchini sturdy. - Preparing the Baking Dish Next, take a baking dish and grease it lightly with oil. Arrange the zucchini halves in the dish, cut side up. Make sure they fit snugly but not too tight. - Mixing Chicken with Pesto In a bowl, add the shredded chicken. Pour in the pesto and mix well. The chicken should be coated evenly. This adds flavor and moisture. - Adding Vegetables and Cheese Now, toss in the halved cherry tomatoes and half of the mozzarella cheese. Sprinkle in garlic powder, salt, and pepper. Mix it all together until it is well combined. The filling should be colorful and tasty. - Stuffing the Zucchini Boats Take the chicken mixture and scoop it into each zucchini half. Press down gently to pack it in. Fill each boat generously, so they overflow a bit. - Baking Instructions and Timing Drizzle olive oil over the stuffed zucchinis. Top with the rest of the mozzarella and the Parmesan cheese. Cover the dish with aluminum foil. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden. Enjoy the wonderful aroma as your zucchini boats bake! Choosing the Right Pesto When picking pesto, go for fresh flavor. You can use store-bought or homemade. Homemade pesto usually tastes better. If you make it, use fresh basil, garlic, and nuts. These give your dish a bright taste. If you want a twist, try sun-dried tomato pesto. It adds a unique flavor to your stuffed zucchini. Best Chicken Options for Filling For the chicken, shredded rotisserie chicken works well. It saves time and adds good flavor. You can also use grilled chicken for a smoky taste. If you want to be healthy, opt for lean chicken breast. Just make sure it is cooked and shredded before mixing it with the pesto. Broiling for a Crispier Top To get a crispy top, use the broil setting on your oven. After baking, turn on the broiler for a few minutes. Keep an eye on it so it doesn’t burn. This gives your cheese a nice golden color and a crunchy texture. Adjusting Cook Time for Different Oven Types Oven types can vary, so watch the cooking times. If your oven runs hot, check your zucchini boats a bit earlier. If it runs cool, you might need extra time. Always look for bubbly cheese and soft zucchini to know when they are done. {{image_2}} Customizing Proteins: Turkey, Tofu, or Shrimp You can switch the chicken for turkey, tofu, or shrimp. Turkey adds lean protein and a nice flavor. Tofu is great for a plant-based choice. Just make sure to press tofu to remove excess water. Shrimp cooks quickly and gives a fresh taste. Adjust the cooking time if you use shrimp. Vegetarian and Vegan Alternatives For a vegetarian option, use cooked lentils or chickpeas. These add protein and texture. If you want a vegan dish, swap the cheese for a dairy-free alternative. Nutritional yeast can also boost the flavor. Adding Spices for Extra Kick To spice things up, add red pepper flakes or smoked paprika. These spices can bring warmth and depth. You can also try Italian herbs like oregano or thyme. Just a pinch can make a big difference in taste. Incorporating Different Cheese Options You can use different cheeses for variety. Try feta for a tangy flavor or gouda for a smoky touch. Vegan cheese is also a great choice if you want to keep it plant-based. Mixing cheeses can create a unique flavor profile for your zucchini boats. To store leftovers, let the zucchini boats cool first. Place them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. When you want to enjoy them again, check for any signs of spoilage. If they look good, you can proceed to reheat. If you want to save some for later, freezing is a great option. Wrap each stuffed zucchini boat in plastic wrap. Then, place them in a freezer-safe container or bag. They can last in the freezer for up to 3 months. For best results, try to remove as much air as possible before sealing. For the best way to reheat, use your oven. Preheat it to 350°F (175°C). Place the stuffed zucchini boats in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until they are warmed through. You can also use a microwave if you’re short on time. Just heat for 2-3 minutes, checking to avoid overheating. Enjoy your tasty leftovers! You can use turkey instead of chicken. Cooked turkey works well. You might also try shredded pork or tofu for a different taste. If you want a plant-based option, chickpeas or lentils are great too. They add protein and texture. Yes, you can make this dish vegetarian. Swap the chicken for tofu or cooked lentils. Use a vegan pesto to keep it plant-based. You can also add more veggies like bell peppers or spinach for extra flavor. This keeps the dish hearty and satisfying. Your zucchini boats are ready when the cheese is bubbly and golden. The zucchini should be tender but not mushy. You can poke it with a fork to check. If it feels soft but firm, it’s done. Enjoy them warm for the best taste. This blog post covered how to make delicious stuffed zucchini boats. We explored the ingredients like chicken, pesto, and various cheeses. Then, I shared step-by-step instructions to prep, fill, and bake them. You also learned tips to boost flavor and customized variations. Lastly, I provided storage and reheating tips. Stuffed zucchini boats are fun to make and enjoy. I hope you feel inspired to try this dish. It’s a great way to be creative in the kitchen!

Pesto Chicken Stuffed Zucchini Boats

Looking for a delicious and healthy dinner idea? Try these Pesto Chicken Stuffed Zucchini Boats! Packed with flavor from tender chicken, fresh pesto, and melted cheese, these zucchini boats are not only easy to make but also a hit with the whole family. In just 50 minutes, you can whip up a meal that's both nutritious and satisfying. Click to explore the full recipe and impress your loved ones with this tasty dish!
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Ingredients
  

4 medium zucchinis

2 cups cooked chicken, shredded

1/2 cup pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the zucchinis in half lengthwise and scoop out the center using a spoon, leaving about a 1/4-inch thick shell. Place the zucchini boats in a greased baking dish.

      In a mixing bowl, combine the shredded chicken, pesto, halved cherry tomatoes, garlic powder, and half of the mozzarella cheese. Season with salt and pepper to taste. Mix until well combined.

        Scoop the chicken mixture into each zucchini boat, pressing down gently to pack it in.

          Drizzle the olive oil over the stuffed zucchini boats and sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

              Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4