Tuscan Chicken Zucchini Boats

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 1/2 lbs boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 14.5 oz can diced tomatoes
• 1/4 cup basil pesto
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Scoop out the centers of the zucchini halves, leaving about 1/4 inch of zucchini all around to create boats. Finely chop the scooped out zucchini flesh.

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the diced chicken, chopped zucchini flesh, and garlic. Cook for 5-7 minutes, stirring frequently, until chicken is cooked through.