Pesto Chicken Stuffed Zucchini Boats

Succulent chicken bathed in rich, herby pesto, encased in tender zucchini boats – a dish that's not only a feast for your tastebuds but also a perfect fit for your keto lifestyle. These Pesto Chicken Stuffed Zucchini Boats are an exemplary blend of protein, healthy fats, and fiber, making for a delightful lunch or dinner option that's as nutritious as it is delicious.

Course Dinner

Cuisine Italian-Inspired

Keyword Gluten-Free, Keto, Low-Carb, Pesto Chicken, Stuffed Zucchini, Zucchini Boats

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 400kcal

Equipment

Oven
Baking dish
Mixing bowl
Measuring cups and spoons
Cheese grater
Cooking brush

Ingredients

4 medium zucchini (about 2 lbs or 900g)
1 lb chicken breast, cooked and shredded
½ cup pesto sauce, homemade or store-bought
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow space for the filling. Brush the zucchini boats lightly with olive oil and season with salt and pepper.
Place the zucchini boats in a baking dish and bake for 12-15 minutes or until they are just tender.
While the zucchini is baking, mix the shredded chicken breast with pesto sauce in a bowl.
Once the zucchini boats are pre-baked, fill them with the pesto chicken mixture and top with mozzarella and Parmesan cheese.
Return the zucchini boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
If desired, switch the oven to broil for the last 2-3 minutes to brown the cheese topping.
Remove from the oven, let cool for a couple of minutes, and garnish with fresh basil leaves before serving.

Notes

For those who enjoy a bit of crunch, consider adding toasted pine nuts or chopped walnuts atop the cheese before baking. This will introduce an additional texture and a nutty flavor that complements the pesto wonderfully. If you’re making homemade pesto, consider using a keto-friendly cheese and replacing traditional pine nuts with almonds or walnuts to keep it low carb. Enjoy your keto-friendly feast!

Nutrition