Chicken Pesto Pizza Zucchini Boats | Natalie Cooks

Ingredients

• 4 zucchini, halved lengthwise, seeds scooped out*
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 3 cups shredded chicken
• 1 cup Spinach Pesto ((recipe below or use store bought))
• 1 cup shredded mozzarella cheese, divided
• ½ tsp kosher salt
• 1 cup marinara sauce
• 2 cups frozen spinach, thawed
• 1 cup loosely packed basil
• ½ cup toasted almonds
• ½ cup olive oil
• 3 tbsp lemon juice
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1-3 tbsp water, as needed
• *Save that zucchini flesh that you scooped out for smoothies!