Instructions
Add Chicken and brown on all sides. Add Pasta sauce and simmer for 5 minutes.
Add Mozzarella cheese, stir into sauce and remove from heat.
Cut Zucchini down the middle lengthways.
Use a spoon (or melon ball tool) to remove the inside. Scoop out to create little boats.
Place facing up in a baking dish and sprinkle salt and pepper.
Spoon the chicken mixture into each boat and top with Parmesan cheese.
Bake in the oven for 30 minutes.
Remove and serve immediately.
Notes
Storage: Store leftovers covered in the refrigerator for up to 3 days. The chicken sauce could also be made in advance and frozen for up to 3 months.
Nutrition
Calories: 522kcal | Carbohydrates: 17g | Protein: 57g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1636mg | Potassium: 1579mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1710IU | Vitamin C: 49mg | Calcium: 649mg | Iron: 3mg
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