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Grilled Chicken Pesto Zucchini Boats

These grilled chicken pesto zucchini boats are light, flavorful, and loaded with melted mozzarella, fresh basil, and juicy chicken tossed in homemade pesto. They’re the perfect low-carb dinner that’s both comforting and fresh — easy to make, easy to love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Low-Carb, Mediterranean-Inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

For the zucchini boats:
  • 3 medium zucchini
  • 2 cooked chicken breasts grilled and chopped
  • ½ cup homemade or store-bought pesto
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 6 –8 cherry tomatoes halved
  • Olive oil for brushing
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
For homemade pesto (optional):
  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts or walnuts
  • 2 garlic cloves
  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese
  • Juice of ½ lemon
  • Salt to taste

Method
 

Step 1: Prep the zucchini
  1. Cut each zucchini in half lengthwise. Scoop out the middle with a spoon to make a hollow “boat.” Brush lightly with olive oil and sprinkle with salt and pepper.
Step 2: Grill the zucchini
  1. Preheat your grill (or oven to 400°F). Grill the zucchini cut-side down for 3–4 minutes until light grill marks appear. This helps soften them slightly and adds smoky flavor.
Step 3: Make the pesto (if homemade)
  1. In a food processor, blend basil, nuts, garlic, lemon juice, and Parmesan. Slowly drizzle in olive oil while blending until smooth. Season with salt.
Step 4: Mix the filling
  1. Chop the grilled chicken and toss it in a bowl with pesto until well coated.
Step 5: Assemble the boats
  1. Flip the grilled zucchini over and fill each one with the pesto chicken mixture. Top with mozzarella and Parmesan. Add halved cherry tomatoes on top for color.
Step 6: Cook until bubbly
  1. Place the filled boats on a baking sheet or grill-safe pan. Cover loosely with foil and cook for 10 minutes, or until cheese is melted and golden.
Step 7: Garnish and serve
  1. Remove from heat, top with fresh basil, and serve warm. These taste amazing with a side salad or roasted veggies.

Notes

  • You can prep everything ahead and just bake before serving.
  • Store leftovers in a sealed container in the fridge for up to 3 days.
  • Don’t skip the initial grill step — it gives the zucchini that perfect smoky flavor.
  • For a vegetarian version, skip the chicken and layer with mozzarella, tomato, and pesto for a Caprese-style option.
  • If you’re using store-bought pesto, add a splash of lemon juice to brighten the flavor.