Best Chicken And Pesto Stuffed Zucchini Recipes

CHICKEN AND PESTO STUFFED ZUCCHINI

Steps:

• Clean zucchini. I cut ends off. Slice lengthwise. Remove seeds and create a boat. Set aside. Preheat oven to 375.
• Boil water and add spices. ( I do salt, pepper, garlic and onion powder to taste preferences.) When boiling add chicken and cook 20 minutes. (I did 30 minutes from frozen state) Remove from water and chop when cool.
• Chop mushrooms, onion, and bacon and set aside. Cook bacon (I didn't get it quite to crisp since it was going in the oven.) Remove bacon leaving drippings in the pan.
• Saute mushrooms and onion in the bacon drippings and when close to done add spoonful of pesto.
• Combine chicken, bacon and mushroom mixture and fill boats. If you have extra set aside for later.
• Top with cheese. I did a little at a time and added more every 10 minutes or so. Depends on how much cheese you want. Cook 30-40 minutes until you can insert fork into zucchini easily. 35 minutes and mine was not soggy and not to crisp.
• In a sauce pan prepare Knorr Pesto mix according to package. Bring to a boil reduce heat and add whipping cream to taste. I thicken with a little cornstarch. But totally up to you. I added leftover filling to mixture at this point and leave on low till zucchini comes out of the oven.
• Slice stuffed zucchini and top with sauce. Serve with garlic bread or toast to mop up your plate.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Steps:

• In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.