Step 1

Cut the edges of the zucchini and slice each one in half lengthwise.

Step 2

Using a spoon or a melon baller, remove the flesh from the center of the zucchini halves.

Step 3

Chop the scooped out zucchini flesh and set aside.

Step 4

Pour ½ cup of the tomato pasta sauce into a 9x13” casserole and spread well.

Step 5

Preheat the oven to 375˚F

Step 6

Add olive oil, chicken, and chopped zucchini to a large non-stick skillet. Sauté over medium heat for 3 minutes or until the chopped zucchini is soft.

Step 7

Add 1 cup of tomato pasta sauce and salt and black pepper to taste and cook for 1 minute or so.

Step 8

Stuff the scooped out zucchini halves with the chicken mixture.

Step 9

Pour the remaining pasta sauce (about 1/2 cup) over the zucchini and cover the casserole with aluminum foil.

Step 10

Bake the zucchini for 30-35 minutes. Remove the casserole from the oven and add shredded cheese. Bake for more 3-5 minutes or until the cheese is melted.

Step 11

Garnish with parsley.