Zucchini Boats with Chicken Parmesan

Ingredients:

• 4 medium zucchini
• 1 tbsp + 1 tsp olive oil
• 450 g of minced chicken
• 1 teaspoon dried Italian seasoning
• 2 cloves garlic, crushed
• 1.5 tbsp. homemade marinara sauce or purchased
• 0.5 tbsp. grated mozzarella
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 200°C.
2. Trim the ends and cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, breaking up the chicken with a wooden spoon, until browned, 8 to 10 minutes.
4. Add Italian seasoning, garlic, zucchini pulp, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2–3 minutes. Add 1/2 cup of the sauce and mix well.
5. Spoon a little of the chicken mixture into each zucchini boat. Add a little of the remaining sauce, then top with mozzarella and sprinkle with Parmesan. Bake until the cheese is bubbly and golden brown, another 15–20 minutes.