Ingredients
- 4 Zucchini, sliced in half lengthwise
- 2 cups Rotisserie Chicken, shredded
- 3/4 cup Cento Basil Pesto Sauce
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Garlic Paste in a Tube
- 1/2 cup Cherry Tomatoes, quartered
- 1 1/2 cups Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Italian Balsamic Glaze, for drizzling
Directions
Preheat the oven to 400°F and lightly grease a baking dish with olive oil. Using a spoon, scoop out the centers of the zucchini, leaving about a 1/4-inch border to create boats, then place cut-side up in the prepared dish, brush with olive oil, and season with salt and pepper. In a large bowl, combine chicken, pesto, cherry tomatoes, garlic paste, Italian seasoning, red pepper flakes, 1/2 cup mozzarella, salt and pepper, and stir until well combined. Divide the mixture evenly among the zucchini boats and top with the remaining mozzarella and Parmesan. Cover the dish tightly with foil and bake for 35-40 minutes, until the zucchini is tender and the cheese is melted. Remove the foil and broil for 1-2 minutes until the cheese is lightly golden, then sprinkle with the remaining cherry tomatoes and drizzle with balsamic glaze. Serves 4.
