Creating these incredible Pesto Chicken Stuffed Zucchini Boats is a breeze if you follow these simple steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).

2. Prepare the Zucchini: Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create a hollowed-out “boat.”

3. Season the Zucchini: Lightly sprinkle the inside of the zucchini with salt and pepper. Place them cut side up on a baking sheet.

4. Mix the Filling: In a bowl, combine the shredded chicken, basil pesto, garlic powder, and half of the mozzarella cheese. Stir until well mixed.

5. Fill the Zucchini: Generously spoon the chicken mixture into each zucchini boat, packing it down slightly.

6. Top with Cheese: Sprinkle the remaining mozzarella and the grated Parmesan cheese evenly over the filled zucchini boats.

7. Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

8. Garnish: Once baked, remove them from the oven and let them cool for a minute. Garnish with fresh basil if desired.

9. Serve Immediately: Enjoy your Pesto Chicken Stuffed Zucchini Boats warm for the best flavor.

By following these straightforward instructions, you can easily create a dish that is not only tasty but also visually captivating.