Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) kosher salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 lb (450g) cooked chicken breast, shredded or finely diced
  • 1/2 cup (120ml) basil pesto
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 cup (113g) shredded mozzarella cheese
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Halve the zucchinis lengthwise and use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) thick wall around the edges to create a boat.
  2. Sprinkle the interior of the boats with kosher salt and let them sit for 10 minutes to extract moisture.
  3. Pat the interiors completely dry with a paper towel to remove the released water.
  4. Brush the insides and bottoms with olive oil and place them on a parchment-lined baking sheet.
  5. In a medium mixing bowl, combine the softened cream cheese and pesto until smooth.
  6. Fold in the shredded chicken, minced garlic, Parmesan cheese, and half of the mozzarella cheese.
  7. Season the mixture with red pepper flakes and black pepper.
  8. Preheat the oven to 400°F (200°C).
  9. Spoon the chicken mixture into each zucchini boat, pressing down slightly to ensure the filling is packed tight.
  10. Top each boat with the remaining shredded mozzarella.
  11. Bake for 20–25 minutes, or until the zucchini is tender-crisp and the cheese is bubbling and mahogany-colored.