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Drizzle zucchini halves with olive oil, season with salt, pepper. Bake for 15 minutes at 400 F, until slightly softened. We will bake them again with filling later.
Saute onion, tomatoes, chicken, zucchini flesh, Italian spices, garlic powder. Stir in cream, parmesan and simmer until thickened.
Distribute the chicken stuffing evenly among the zucchini boats. Sprinkle with grated cheese on top and bake until cheese melted.
Serve right away with more parmesan and fresh chopped. Enjoy!
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