Prep Time: 20 min - Cook Time: 40 min - Total Time: 60 min
Ingredients List:
4 zucchinis, medium
Pesto:
3/4 cup packed fresh cilantro
1/2 cup cashews
¼ cup parmesan cheese
Optional: 1 jalapeno, seeds removed
2 cloves garlic
3/4 tsp salt
3 tbsp oil
1/2 lime, juiced (Tip: roll the lime 1st before you juice it!)
Protein and toppings:
2 cups chicken breast, shredded (Tip: Roast chicken breast with olive oil, salt and ground black pepper. Then use a hand blender to shred or pull apart with a fork)
½ cup chopped cherry tomatoes
1 1/4 cup shredded mozzarella cheese
Instructions:
Zucchini:
Pre-heat your oven to 350 F.
Cut off the 2 ends of the zucchini. Then cut it directly down the middle length wise to create 2 halves.
Use a spoon to scoop out the inside of the zucchini. (You can use the scooped out portion in other recipes like soup!)
Pesto:
Take the cashews, cilantro, parmesan cheese, jalapenos, garlic, salt, oil and lime juice and add to the blender.
Blend until smooth consistency.
Assembly:
Mix together the pesto with the shredded chicken and load them into your zucchini boats.
Then top with sliced cherry tomatoes and mozzarella.
Place boats on a square / rectangle baking dish.
Cover with aluminum foil and bake for 35-40 min.
Serve!
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