I love chicken parm and I like zucchini boats as a way to fill up with veggies.  I paired these boats with linguine with a marinara sauce with the extra ground chicken for my kids and sauteed Swiss chard for myself. 

Recipe adapted from Food Network

Ingredients:

1 pound ground chicken (I used half in the zucchini boats and added the other half to the remaining marinara sauce and served over whole wheat linguine)

3 zucchini cut lengthwise and insides scooped out

2 garlic cloves

½ cup diced bell pepper

¼ cup fresh basil diced

1 teaspoon Italian seasoning

½ cup marinara sauce

1 cup shredded mozzarella cheese

2 tablespoons grated parmesan cheese

Olive oil spray

Directions:

1. Preheat oven to 400 degrees. 
2. Place zucchini with insides scooped out in a 9×13 baking dish.  Spray with olive oil spray.  Bake 20 minutes to soften.
3. Add ground chicken to a nonstick pan.  Cook on medium to brown.  Drain. Set aside.
4. Add zucchini insides, garlic, bell pepper, and basil to another nonstick pan.  Cook on medium to soften for 5 minutes.
5. Add marinara sauce and half of the ground chicken to the zucchini mixture.
6. Use a large spoon to fill zucchini boats after you remove them from the oven.
7. Top with shredded mozzarella cheese and grated parmesan cheese.
8. Bake 10 more minutes to melt cheeses.
9. Enjoy!