Zucchini Boats

Prep Time: 20 min - Cook Time: 40 min - Total Time: 60 min


Ingredients List:
  • 4 zucchinis, medium

Pesto:

  • 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


Instructions:

Zucchini:

  1. Pre-heat your oven to 350 F.

  2. Cut off the 2 ends of the zucchini. Then cut it directly down the middle length wise to create 2 halves.

  3. Use a spoon to scoop out the inside of the zucchini. (You can use the scooped out portion in other recipes like soup!)

Pesto:

  1. Take the cashews, cilantro, parmesan cheese, jalapenos, garlic, salt, oil and lime juice and add to the blender.

  2. Blend until smooth consistency.

Assembly:

  1. Mix together the pesto with the shredded chicken and load them into your zucchini boats.

  2. Then top with sliced cherry tomatoes and mozzarella.

  3. Place boats on a square / rectangle baking dish.

  4. Cover with aluminum foil and bake for 35-40 min.

  5. Serve!












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