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!
Notes
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.
