Pesto Chicken Stuffed Zucchini
Directions
- 1Cut the zucchini in half lengthwise and scoop out the inside.
- 2Add cooked shredded chicken, pesto, shredded cheese, garlic powder, oregano, black pepper, paprika, dried basil, and salt to a bowl and stir until combined.
- 3Place the mixture evenly into the zucchini halves.
- 4Top with extra cheese and sliced tomatoes.
- 5Bake at 425 degrees Fahrenheit for 12-15 minutes, or air fry at 350 degrees Fahrenheit for 10-12 minutes, until the cheese has melted.
- 6Drizzle with balsamic glaze and garnish with fresh herbs before serving.
Ingredients
- 2 Zucchinis
- 1 cup cooked, shredded/chopped Chicken
- 0.5 cup Shredded cheese
- 0.5 cup Pesto
- heavy pinch Garlic powder
- heavy pinch Oregano
- heavy pinch Black pepper
- heavy pinch Paprika
- heavy pinch Dried basil
- heavy pinch Salt
- Tomatoes
- Balsamic Glaze
Equipment
knifespoonbowlbaking dishair fryer
Tips
- If you like your zucchini softer, bake or air fry alone for a few minutes before adding the filling.
- Bake at 425 degrees Fahrenheit for 12-15 minutes, or until cheese has melted.
- Air fry at 350 degrees Fahrenheit for 10-12 minutes or until cheese has melted.