INGREDIENTS

2 1/2 cup shredded mozzarella, divided

1 cup freshly grated Parmesan, divided, plus more for garnish

2 cloves garlic, minced

1 1/2 cup marinara

12 oz. frozen gluten free breaded chicken  cooked according to package instructions and diced

kosher salt

Freshly ground black pepper

6 zucchini, halved, seeds scooped out with a spoon

1 tbsp. chopped parsley

DIRECTIONS

1. Preheat oven to 375°.
2. In a large bowl, combine 2 cups mozzarella, 1/2 cup Parm, garlic, marinara and chicken. Season with salt and pepper then gently stir until all ingredients are combined.
3. Using a spoon, scoop this mixture into your zucchini boats. Top the boats with remaining mozzarella and Parm and bake until the zucchinis are tender, about 25 minutes.
4. Garnish with parsley and more Parmesan.