Wednesday, February 12, 2014

Zucchini Boats Stuffed with Pesto Chicken

I'm currently OBSESSED with pesto.  Earlier in the week I had to make our new favorite, Cilantro Pistachio Pesto, and it just wasn't enough, I needed more.  Luckily, I've begun to cook in my dreams again, and the other morning I awoke after having whipped up some delectable roasted zucchini boats stuffed with basil & almond pesto, tomatoes and shredded chicken.  They say if you can dream it, you can do it, so I made a massive batch of basil & almond pesto (for the base pesto recipe, see our Broccoli Pesto recipe, and either omit the broccoli, or use up the last of this week's broccoli for a double dose of crop share veggies), turned two zucchini into battleships of deliciousness, snagged an extra tomato and rotisserie chicken, and prepared to make my dream come true.  I only used up two of the three zucchini this week, so it allowed for two halves for the Mister & I, and man do I wish I would have just attacked that 3rd zucchini.  But I'm lovingly saving that one to pair with the broccoli, and the rest of the rotisserie chicken in a creamy, dairy & gluten free mac & cheese.  That magic is happening tonight, so stay tuned!  Oh and if you make the full pesto recipe linked above, it makes A LOT.  You only need a cup for this recipe, so save the rest to toss with pasta, pour over some baked chicken or fish, use as a chip or veggie dip, or hollow out a couple tomatoes and cook up a cup of quinoa, and get ready to roast up some stuffed tomatoes with pesto quinoa.  Which if you want a vegetarian or vegan version of these zucchini boats, just leave out the chicken and sub in quinoa, chickpeas, or another protein-packed animal-friendly foodstuff.

Zucchini Boats Stuffed with Pesto Chicken

2 large zucchini, stem end trimmed, halved and seed section scooped out to make enough room to stuff
1/2 tomato, seeded and diced
1 breast and 1 thigh from a rotisserie chicken
1 cup pesto (for homemade, see our Broccoli Pesto recipe.  I left out the broccoli, but added in 1/2 cup of the zucchini innards, for extra veggie power)
Pinch of kosher salt
Olive oil for drizzling

Preheat oven to 375 degrees.

Lightly rub olive oil onto zucchini boats and place on a baking sheet or in a large enough baking dish.

In a medium sized bowl, shred the cooked chicken breast & thigh meat, and then stir in 1 cup of prepared pesto and the diced tomato.  Add a pinch of kosher salt, and stir to fully combine.  Evenly distribute filling among zucchini boats, and then lightly drizzle tops with a bit of olive oil.

Bake in the oven at 375 for 30 minutes or until zucchini is just soft, but not mushy, and top of stuffing is golden.

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