Italian Stuffed Zucchini Boats

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.