Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb ground chicken breast
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice each zucchini in half lengthwise.
  2. Using a spoon or peeler, scoop out the center flesh, leaving a ¼ inch (6mm) wall around the edge to create a sturdy boat.
  3. Brush the insides of the zucchini shells with olive oil and sprinkle with salt.
  4. Pre-bake the empty shells at 400°F (200°C) for 8–10 minutes to remove excess moisture.
  5. Heat a skillet over medium-high heat. Add the ground chicken, breaking it apart with a spatula, and cook until browned.
  6. Stir in the diced onion and minced garlic, cooking until onions are translucent.
  7. Remove from heat and stir in the oregano, smoked paprika, salt, pepper, and half of the shredded mozzarella.
  8. Fold in the chopped fresh parsley until well-combined.
  9. Spoon the chicken mixture generously into each pre-baked zucchini boat, pressing down slightly.
  10. Top each boat with the remaining mozzarella and the grated Parmesan.
  11. Bake for 15–20 minutes until the cheese is bubbly and mahogany-colored, and the zucchini is tender.