| Prep Time | 30 Minutes |
| Cook Time | 25 Minutes |
| Servings |
People
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Ingredients
- 1 lb Ground Chicken
- 3 each Zucchini large size
- 2 cups Marinara Sauce
- 3 cups Shredded Mozzarella Cheese
- 1 cup Shredded Parmesan Cheese
- .5 tsp Salt
- .25 tsp Black Pepper
- 1 tsp Garlic Powder
Ingredients
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Instructions
- 1. In a large skillet over medium heat, chop and cook the ground chicken until no longer pink. Season with salt, pepper and garlic powder.
- 2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don't want it to be too watery, so if you're using a thin sauce you may need to use a little less).
- 3. Preheat your oven to 400 degrees, and grease a 9x13 baking dish. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the insides.
- 4. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.
- 5. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.
- 6. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.