Step 1

In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.

Step 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 runny, so if you're using a thin sauce you may need to use a little less).

Step 3

Preheat your oven to 400 degrees, and grease a 9x13 baking dish.

Step 4

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 guts. *See tip in notes for what to do with the guts.

Step 5

Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.

Step 6

Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

Step 7

Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.