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 9×13 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.