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Pesto Chicken Stuffed Zucchini Boats

These easy, healthy pesto chicken zucchini boats are fun and easy to make and pack tons of delicious protein!

20 min
Prep Time

30 min
Cooking Time

50 min
Total Time



  • 1 cup Classic Caraway Kraut
  • 4 medium zucchini, sliced in half lengthwise
  • 2 cups shredded chicken breast
  • 1/2 cup cherry tomatoes, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese
  • 3 tbsp. olive oil

For the pesto:

  • 3/4 cup fresh cilantro
  • 1/2 cup cashews
  • 1 jalapeno, seeds removed
  • 2 cloves garlic
  • 1/2 lime, juiced
  • 3 tbsps. olive oil
  • 2-3 tbsps. water
  • 3/4 tsp. salt
  • Freshly ground black pepper, to taste


  • Preheat the oven to 400°F. Grease a pan with olive oil.
  • Add all pesto ingredients to the bowl of a food processor: cilantro, cashews, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until a smooth paste.
  • Transfer pesto to a large bowl and stir in the shredded chicken, Classic Caraway Kraut, and half of the mozzarella cheese.
  • Scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Place zucchini in the greased pan.
  • Spoon the pesto chicken mixture evenly into zucchini boats. Top with mozzarella, parmesan cheese, and cherry tomatoes.
  • Cover with foil, and bake for 35-45 minutes, until cheese has melted and zucchini is tender. Drizzle with pesto to serve.
  • Enjoy!


You can use 1 cup store-bought pesto or your favorite pesto recipe. For a vegetarian version, substitute chickpeas, cooked quinoa or even tofu for the chicken.

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