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Export 14 ingredients for grocery delivery
Step 1
Heat oven to 400°F.In a large, oven-proof skillet (cast iron or enamel) set over medium, heat the olive oil
Step 2
Add the chicken, 1/2 of the garlic, 1 teaspoon salt, 1 teaspoon Italian seasoning, the fennel seeds, and 1/4 teaspoon red pepper flakes, stir until combined and cook until the chicken has cooked through and is no longer pink, about 5 minutes
Step 3
Transfer the ground chicken to a bowl or plate.In the same skillet, still over medium heat, add tomato paste, remaining garlic, remaining 1/2 teaspoon Italian seasoning and remaining 1/4 teaspoon red pepper flakes and cook until just fragrant, about 1 minute.Add the crushed tomatoes and remaining 1 teaspoon salt and bring to a simmer
Step 4
Simmer for 3 minutes.Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes
Step 5
Turn off heat.Carefully nestle the zucchini into the sauce in the skillet
Step 6
Fill the zucchini boats with the chicken mixture
Step 7
Cover with a lid or foil and bake for 10 minutes
Step 8
Remove the pan from the oven, top the chicken with the mozzarella cheese and remaining 1/4 cup parmesan cheese
Step 9
Bake in the oven uncovered for 15 More minutes.Serve topped with fresh basil.