Pesto Chicken Stuffed Zucchini Boats



  • 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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