Ingredients:

  • 4 large zucchini (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb chicken breast, finely diced
  • 1/2 cup basil pesto
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice zucchini in half lengthwise and scoop out the center flesh with a spoon, leaving a 1/4 inch wall.
  3. Brush the zucchini insides with olive oil and sprinkle with salt and pepper. Roast the empty shells for 5-7 minutes until slightly softened.
  4. Heat a skillet over medium-high heat with a splash of oil and sauté diced chicken breast for 5-7 minutes until opaque.
  5. Stir in the minced garlic and cook for an additional 60 seconds.
  6. Remove the skillet from heat and fold in the pesto, lemon juice, and Parmesan cheese until well-combined.
  7. Stuff each pre-roasted zucchini boat generously with the chicken mixture and press down slightly.
  8. Top each boat with shredded mozzarella cheese.
  9. Bake for 10-12 minutes, then switch to the broiler for the final 2 minutes until the cheese is bubbling and golden brown.
  10. Garnish with chopped fresh parsley before serving.