Prep the Zucchini Boats

• Preheat oven to 375°F (190°C).

• Slice zucchinis in half lengthwise. Scoop out seeds with a spoon, leaving a ¼-inch shell.

• Trim a thin slice off the skin side so boats sit flat.

• Rub with olive oil and lightly salt. Place in a greased 9×13″ baking dish.

Make the Chicken Filling

• Heat olive oil in a skillet over medium-high. Cook ground chicken until no longer pink (5–7 minutes).

• Add garlic (if using), cook 1 minute. Stir in marinara and optional Italian seasoning or red pepper flakes.

• Simmer 5–7 minutes until thickened. Taste and adjust seasoning.

Assemble the Boats

• Spoon the filling evenly into zucchini halves, mounding slightly.

• Top with mozzarella first, then parmesan. Add extra cheese around edges if you like.

Bake & Broil

• Cover the baking dish tightly with foil. Bake 25 minutes.

• Uncover and broil 2–3 minutes until cheese is golden and bubbly. Watch closely!

Serve & Garnish

• Let cool 5 minutes. Sprinkle with chopped basil or parsley and serve hot.