This is a very quick and easy way to enjoy an amazing main course that will not only meet your nutritional needs but will also make your taste buds very happy.
You may turn this easy main dish in to a quick and easy appetizer by just cutting the baked zucchini in to thick slices and serve them as a snack. To prepare an even quicker version of this preparation, you may use cooked left over chicken instead of minced chicken in this dish.
Cut the zucchini in to half from the long side. Scoop out the flesh from each zucchini half to turn it in to a boat with a hollow center cavity. Preheat the oven to 175 degrees C and lightly grease a large baking dish.
In a bowl add the half cup shredded mozzarella, ¼ cup grated parmesan, minced garlic cloves, marinara sauce, and minced chicken. Season this mixture with salt and black pepper powder. Mix the filling really well.
Carefully stuff the chicken filling in to each hollow cavity of the zucchini halves and then place them very carefully in to the greased dish. Repeat with the remaining zucchini halves and arrange them nicely in to the baking dish so that the zucchini boats do not roll over one another.
Top all the chicken filled zucchini halves with the remaining mozzarella and cheddar. Bake the zucchini for 20 minutes or until it is still crisp tender. Garnish with chopped parsley and serve hot.
Scoop out the flesh carefully so that you do not break or cut the zucchini halves and destroy its natural shape. Be extra careful around the final minutes of baking so that the zucchini does not come out charred.
Nutritional information (per serving): 114 Calories, 6.9g Total fat (3.4g Saturated fat, 0.1g Polyunsaturated fat, 0.5g Monounsaturated fat), 26.9mg Cholesterol, 514.6mg Sodium, 122.4mg Potassium, 3.2g Total carbohydrates (0.8g Dietary fiber, 1.8g Sugars), 9.8g Protein