Chicken Parmesan Zucchini Boats

Ingredients

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Preheat the oven to 400°F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large non-stick skillet over medium-high heat, cook the ground chicken, breaking it apart with a spoon. Add salt and pepper, and cook for 8 to 10 minutes until the chicken is cooked through.
3. Reduce heat to low, add minced garlic to the chicken, and cook for 1 minute, stirring often. Add the pasta sauce and cook for an additional 3 minutes, stirring occasionally.
4. While the chicken cooks, cut the zucchinis in half lengthwise. Scoop out the seeds and center, leaving a ¼ inch thick zucchini boat.
5. Place the zucchini boats cut-side up in the prepared baking dish.
6. Fill the zucchini boats with the chicken mixture, pressing it down with the back of a spoon.
7. Sprinkle the filled zucchini boats evenly with Parmesan cheese, followed by mozzarella cheese.
8. Cover the baking dish with foil and bake for 35 minutes.