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.