Ingredients:

  • 2 large (approx. 1 lb / 450g) zucchinis, halved lengthwise
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • 2 cups (225g) cooked chicken breast, shredded or finely cubed
  • ½ cup (125g) basil pesto
  • 1 cup (115g) shredded mozzarella cheese, divided
  • ¼ cup (25g) grated parmesan cheese
  • ½ cup (75g) cherry tomatoes, quartered
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice zucchinis in half lengthwise. Using a spoon, scoop out the center seeds and flesh, leaving a wall about ¼ inch (6mm) thick. Brush the insides with olive oil and sprinkle with salt. Bake face-down for 10 minutes to release moisture.
  2. In a mixing bowl, combine the shredded chicken, pesto, minced garlic, lemon juice, and half of the mozzarella. Gently fold in the quartered cherry tomatoes until the mixture is creamy and cohesive.
  3. Flip the pre-roasted zucchinis over. Heap the pesto chicken mixture into the hulls, pressing down slightly with a spoon. Top each boat with the remaining mozzarella and the grated parmesan.
  4. Bake for 15–20 minutes, or until the cheese is blistered and mahogany-brown.