Tender zucchini boats are stuffed with a savory rotisserie chicken and pesto filling, topped with melted mozzarella and Parmesan, and finished with a drizzle of balsamic glaze for a flavorful, low-carb dinner. This crowd-pleasing dish comes together with pantry staples and rotisserie chicken, making it an easy weeknight meal the whole family will love.
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.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Chicken Stuffed Zucchini Boats
Prep: 15 min Cook: 40 min Servings: 4
Tender zucchini boats are stuffed with a savory rotisserie chicken and pesto filling, topped with melted mozzarella and Parmesan, and finished with a drizzle of balsamic glaze for a flavorful, low-carb dinner. This crowd-pleasing dish comes together with pantry staples and rotisserie chicken, making it an easy weeknight meal the whole family will love.
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.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
