Ingredients
1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or pasta sauce
3 cups freshly shredded mozzarella
1 cup shredded parmesan
Salt, pepper, and garlic powder to taste
Instructions
In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season with salt, pepper, and garlic powder.
Mix in 2 cups of marinara or pasta sauce with the chicken. Reduce the heat to low and let it simmer, allowing the flavors to meld and the sauce to thicken slightly.
Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
While the chicken mixture is simmering, cut the zucchinis in half lengthwise and use a spoon or melon baller to scoop out the seeds, creating “boats”.
Add 2 cups of shredded mozzarella and 1/2 cup of shredded parmesan to the chicken mixture, stirring until melted and well combined.
Spoon the chicken mixture evenly into the zucchini boats. Place them in the prepared baking dish.
Sprinkle the remaining mozzarella and parmesan over the stuffed zucchinis.
Bake uncovered on the center rack for 25 minutes. Switch the oven to broil for the last few minutes to brown the cheese.