Basil Pesto Chicken Zucchini Boats

Delight your taste buds with these delectable Basil Pesto Chicken Zucchini Boats. This recipe combines the freshness of zucchini with the savory goodness of basil pesto and chicken, creating a mouthwatering dish that’s both healthy and satisfying.

Basil Pesto Chicken Zucchini Boats

Basil Pesto Chicken Zucchini Boats


  • 4 medium-sized zucchinis
  • 1 lb chicken breast, cooked and shredded
  • 1 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds, creating boat-shaped halves.
  3. In a bowl, mix the shredded chicken with basil pesto, cherry tomatoes, and season with salt and pepper.
  4. Fill each zucchini boat with the chicken mixture.
  5. Sprinkle mozzarella cheese on top of each boat.
  6. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender.
  7. Garnish with fresh basil leaves before serving.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Yield: 4 servings

Nutrition Information (per serving): Calories: 320, Protein: 28g, Carbohydrates: 8g, Fat: 20g, Fiber: 3g

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