Zucchini Boats

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:

1. Pre-heat your oven to 350 F.

2. Cut off the 2 ends of the zucchini. Then cut it directly down the middle length wise to create 2 halves.

3. Use a spoon to scoop out the inside of the zucchini. (You can use the scooped out portion in other recipes like soup!)

Pesto:

1. Take the cashews, cilantro, parmesan cheese, jalapenos, garlic, salt, oil and lime juice and add to the blender.

2. Blend until smooth consistency.

Assembly:

1. Mix together the pesto with the shredded chicken and load them into your zucchini boats.

2. Then top with sliced cherry tomatoes and mozzarella.

3. Place boats on a square / rectangle baking dish.

4. Cover with aluminum foil and bake for 35-40 min.

5. Serve!