Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g), halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb chicken breast, finely diced into 1/4 inch cubes
  • 1/2 cup yellow onion, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup shredded carrots
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh parsley, chopped for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Slice zucchinis in half lengthwise and scoop out the center flesh, leaving a 1/4 inch wall around the edge.
  2. Brush the insides of the zucchini boats with olive oil and sprinkle with salt. Place cut-side up on a baking sheet and roast for 10 minutes.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced chicken and cook until opaque and lightly browned (5–7 minutes).
  4. Stir in the onion, garlic, and carrots, sautéing until the onion becomes translucent. Stir in oregano, paprika, salt, and pepper, then remove from heat.
  5. Spoon the chicken mixture into each pre-roasted zucchini boat and top with a blend of mozzarella and Parmesan cheese.
  6. Bake for 12–15 minutes until the cheese is bubbling and zucchini is tender. Optional: broil for 1-2 minutes for a golden-brown crust.
  7. Garnish with chopped fresh parsley before serving.