First time I ever made this and did no measuring. Had a monster zucchini and didn't want to use marinara. This recipe leaves lots of room for experimenting, making to your taste and size of zucchini. This is my first time posting a recipe and welcome any comments. I hope I made sense.
1Clean zucchini. I cut ends off. Slice lengthwise. Remove seeds and create a boat. Set aside. Preheat oven to 375.
2Boil water and add spices. ( I do salt, pepper, garlic and onion powder to taste preferences.) When boiling add chicken and cook 20 minutes. (I did 30 minutes from frozen state) Remove from water and chop when cool.
3Chop mushrooms, onion, and bacon and set aside. Cook bacon (I didn't get it quite to crisp since it was going in the oven.) Remove bacon leaving drippings in the pan.
4Saute mushrooms and onion in the bacon drippings and when close to done add spoonful of pesto.
5Combine chicken, bacon and mushroom mixture and fill boats. If you have extra set aside for later.
6Top with cheese. I did a little at a time and added more every 10 minutes or so. Depends on how much cheese you want. Cook 30-40 minutes until you can insert fork into zucchini easily. 35 minutes and mine was not soggy and not to crisp.
7In a sauce pan prepare Knorr Pesto mix according to package. Bring to a boil reduce heat and add whipping cream to taste. I thicken with a little cornstarch. But totally up to you. I added leftover filling to mixture at this point and leave on low till zucchini comes out of the oven.
8Slice stuffed zucchini and top with sauce. Serve with garlic bread or toast to mop up your plate.