Ingredients:

  • 2 medium zucchini (approx. 1 lb total), halved lengthwise
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup marinara sauce (sugar-free)
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated parmesan cheese
  • Fresh basil leaves, chopped (for garnish, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Halve zucchini lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Brush the inside of the zucchini boats with olive oil, season with salt and pepper, and arrange on the baking sheet.
  2. Heat olive oil in a large skillet over medium heat. Add ground chicken, onion, and garlic. Cook, breaking up the chicken with a spoon, until chicken is cooked through and no longer pink (internal temp 165°F/74°C). Drain any excess grease.
  3. Stir in Italian seasoning, garlic powder, red pepper flakes (if using), salt, and pepper.
  4. Stir marinara sauce into the chicken mixture. Spoon the mixture evenly into the zucchini boats.
  5. Top each zucchini boat with mozzarella cheese and parmesan cheese.
  6. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  7. Garnish with fresh basil (if using) and serve immediately.