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1.
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Preheat oven to 350 F. 2.
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In a small saucepan, combine crushed tomatoes and spices and bring to a slow simmer.
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3.
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Add chopped (cooked) chicken.
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4.
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As the sauce simmers on low you can prepare the zucchini.
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Chop the ends off of each zucchini and then slice in half lengthwise.
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5.
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Using a spoon (I used a grapefruit spoon with a serrated edge) scoop out the seeds and core leaving just the hollowed out shell.
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6.
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Stir the zucchini seeds and core into the chicken marinara sauce.
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7.
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Place zucchini shells or boats as I like to call them, in a greased baking dish.
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8.
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Fill each zucchini boat with the chicken marinara sauce.
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The amount will vary depending on the size of the zucchini but mine required 3-4 tablespoons each.
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9.
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In a small bowl, combine breadcrumbs and Parmesan.
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10.
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Divide evenly among zucchini boats.
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Cover dish with foil.
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11.
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Bake covered for 35 minutes and then bake another 5 minutes uncovered or until zucchini is soft.
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When I made this in a dark baking dish, my boats were ready closer to the 30 minute mark while the ones in the white ceramic dish needed until the 40 minute mark.
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Just something to consider when choosing your dish.
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I served this on its own but I think it pairs well with a salad or my Tortellini Vegetable Soup (see related blog link or my TastyKitchen recipe box for that recipe).
