Prep Time: 20 min - Cook Time: 40 min - Total Time: 60 min
4 zucchinis, medium
3/4 cup packed fresh cilantro
1/2 cup cashews
¼ cup parmesan cheese
Optional: 1 jalapeno, seeds removed
2 cloves garlic
3/4 tsp salt
3 tbsp oil
1/2 lime, juiced (Tip: roll the lime 1st before you juice it!)
Protein and toppings:
2 cups chicken breast, shredded (Tip: Roast chicken breast with olive oil, salt and ground black pepper. Then use a hand blender to shred or pull apart with a fork)
½ cup chopped cherry tomatoes
1 1/4 cup shredded mozzarella cheese
Pre-heat your oven to 350 F.
Cut off the 2 ends of the zucchini. Then cut it directly down the middle length wise to create 2 halves.
Use a spoon to scoop out the inside of the zucchini. (You can use the scooped out portion in other recipes like soup!)
Take the cashews, cilantro, parmesan cheese, jalapenos, garlic, salt, oil and lime juice and add to the blender.
Blend until smooth consistency.
Mix together the pesto with the shredded chicken and load them into your zucchini boats.
Then top with sliced cherry tomatoes and mozzarella.
Place boats on a square / rectangle baking dish.
Cover with aluminum foil and bake for 35-40 min.