🛳️ Cheesy Pesto Chicken Zucchini Boats: The Low-Carb Lifesaver
Chicken, pesto, gooey mozzarella—stuffed into zucchini “boats” that basically steer you straight to Flavor Town. Perfect when you want comfort food without the carb crash.
⚡ Quick Snapshot ⚡
- 10-minute prep, 20-minute bake—done before your favorite song playlist ends.
- 5 core goodies: zucchini, cooked chicken, basil pesto, mozzarella, cherry tomatoes.
- Low-carb & high-protein. Gym bros and keto queens unite.
- Weeknight-friendly: one pan, minimal dishes, maximum applause.
- Customization station: swap cheeses, sneak veggies, double pesto—your kitchen, your rules.
🛒 Ingredient Lineup 🛒
| Item | Purpose | Amount |
|---|---|---|
| Medium zucchini | The “boat” hull | 3 (halved, scooped) |
| Shredded cooked chicken | Protein payload | 2 cups |
| Basil pesto (jar or homemade) | Saucy glue + herby punch | ½ cup |
| Shredded mozzarella | Melty blanket | 1 cup |
| Cherry tomatoes, halved | Juicy bursts | 1 cup |
| Fresh basil | Fancy finishing touch | Handful |
| Optional extras | Red-pepper flakes, Parmesan, pine nuts | YOLO |
Pro tip: Pick straight, medium zucchinis so they sit flat—nobody likes a tippy canoe. 😅
🔥 30-Minute Bake Game Plan 🔥
- Preheat oven to 400 °F / 200 °C. Hot ovens = bubbly cheese happiness.
- Hollow the boats. Slice zucchinis lengthwise. Scoop out seeds with a spoon, but leave ¼-inch walls so they don’t collapse.
- Mix the filling. Stir chicken with pesto and half the mozzarella. Toss in a few tomato halves for good vibes.
- Load ’em up. Arrange zucchini halves on a greased baking dish. Spoon filling until they’re heaping.
- Top & bake. Scatter remaining mozzarella + extra tomatoes. Bake 18–20 min until cheese turns Instagram-golden.
- Garnish & serve. Shower with torn basil, a Parmesan snowstorm, and maybe red-pepper flakes if you like drama.
- Devour. I ate two halves while “taste-testing.” Occupational hazard 🙂
🎨 Remix Ideas 🎨
- Caprese Vibes: Swap chicken for fresh mozzarella cubes; drizzle balsamic glaze after baking.
- Tex-Mex: Use salsa verde instead of pesto, pepper-jack cheese, and garnish with cilantro + jalapeños.
- Veggie Boost: Stir chopped spinach or sautéed mushrooms into the filling for stealth nutrients.
- BBQ Twist: Mix chicken with smoky BBQ sauce, cheddar on top, sprinkle green onions. FYI, it slaps.
💪 Health Perks (No Snoozy Science) 💪
- Low-Carb Cruiser: Zucchini replaces bread, so you skip the post-pasta nap.
- Protein Powerhouse: Chicken + cheese = muscle-hugging 30 g protein per serving.
- Pesto Benefits: Basil brings antioxidants; olive oil adds heart-happy fats.
- Sneaky Veg Intake: You eat an entire zucchini without even trying—Mom would be proud. 🙂
❓ Rapid-Fire FAQ ❓
Can I meal-prep these?
Yep. Assemble boats, cover, refrigerate up to 24 hrs. Bake when hunger strikes.
Frozen chicken okay?
Thaw first. Otherwise you’ll get watery filling. Nobody wants soup-y boats.
Dairy-free option?
Easy: skip cheese, use dairy-free pesto. Finish with nutritional yeast for umami.
Leftover pesto thoughts?
Toss with pasta, spread on sandwiches, or straight-up eat with a spoon—I won’t judge.
🔥 The Last Bite 🔥
These chicken pesto zucchini boats hit every checkbox: fast, flavor-packed, and waistline-friendly. Plus, cleanup’s a breeze—which means more couch time and less sink time. So yeah, stop scrolling recipes and set sail with this one tonight. Trust me—future you will high-five present you. 😉
