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Chicken Pesto Pizza Zucchini Boats

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 People

Ingredients

  • 4 zucchini, halved lengthwise, seeds scooped out*
  • 2 tbsp olive oil
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 3 cups shredded chicken
  • 1 cup Spinach Pesto recipe below or use store bought
  • 1 cup shredded mozzarella cheese, divided
  • ½ tsp kosher salt
  • 1 cup marinara sauce

For the Spinach Pesto:

  • 2 cups frozen spinach, thawed
  • 1 cup loosely packed basil
  • ½ cup toasted almonds
  • ½ cup olive oil
  • 3 tbsp lemon juice
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1-3 tbsp Water, as needed
  • *Save that zucchini flesh that you scooped out for smoothies!
  • Note: to make these in the oven, roast the zucchini’s cut-side-down in a 450F oven for 10-15 minutes, or until just tender. Add the fillings and bake for 5-10 more minutes, or until zucchini is tender and cheese is melted.

Items you can prep ahead (optional)

  • Toast ½ cup almonds
  • Prep chicken (cook and shred)
  • Make Spinach Pesto
  • Shred 1 cup mozzarella cheese
  • Prep zucchini (halve and remove seeds)

Instructions

  • Heat your grill on high for at least 15 minutes.
  • Add spinach to a colander and press out as much water as possible. Add all pesto ingredients to a high speed blender and blend until smooth. If the blender isn’t blending, add water, 1 tablespoon at a time, until it blends. I like the pesto to be slightly chunky with crunchy almonds!
  • Add spinach to a colander and press out as much water as possible. Add all pesto ingredients to a high speed blender and blend until smooth. If the blender isn’t blending, add water, 1 tablespoon at a time, until it blends. I like the pesto to be slightly chunky with crunchy almonds!
  • In a large bowl, add the chicken, 1 cup pesto, ½ cup mozzarella, remaining ½ teaspoon salt, and ½ teaspoon black pepper. Divide between the zucchini, stuffing it into the scooped out center. Top with marinara, and remaining ½ cup mozzarella cheese.
  • Turn the grill down to medium and carefully place each zucchini back onto the grill and cook, covered, for 4-6 more minutes, or until the zucchini is tender and cheese is melted.
    Serve topped with black pepper and devour!

Notes

Substitutions:

  • To make vegetarian, use 2 (15 oz) cans of cannellini (white) beans or chickpeas in place of the chicken.
  • To make vegan, follow the vegetarian suggestion above and skip the cheese entirely or substitute with a vegan cheese option.
  • You could also make these in grilled portobello mushroom caps.
  • If you don’t want to bother with making the zucchini boats, you could just grill zucchini and mix it with the pesto chicken for more of a salad.
  • Turn this into a pasta by grilling and chopping the zucchini and tossing it with the chicken, pesto, cheese, and pasta. Top with marinara and more cheese.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Spinach Pesto: up to 3 days in the fridge or 2 months in the freezer
    • Store leftover stuffed zucchini boats in the fridge for up to 4 days

Leftovers + Repurposing:

  • Warm up your stuffed zucchini boats in the microwave until warmed through. These are great as is for leftovers.
  • Chop up leftover zucchini boats and toss with pasta.
  • Use leftover pesto in pasta, on toast, in bowls, stirred into scrambled eggs, or mixed with yogurt as a dip.