# What You Need:
→ Zucchini Boats
01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste
→ Filling
04 - 2 cups cooked chicken breast, shredded or diced
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 cup heavy cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese, divided
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon dried Italian herbs
13 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley, optional for garnish
# Directions:
01 - Preheat oven to 400°F. Slice each zucchini in half lengthwise. Using a spoon, scoop out the center to create boats, leaving approximately 1/4-inch thick shells. Reserve and chop the scooped flesh.
02 - Brush zucchini boats with olive oil and season generously with salt and pepper. Arrange them cut-side up in a baking dish.
03 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Add chopped zucchini flesh to the skillet and cook for 2-3 minutes until softened.
05 - Stir in heavy cream and cream cheese, whisking continuously until smooth and fully incorporated.
06 - Add shredded chicken, Parmesan cheese, half of the mozzarella cheese, smoked paprika, Italian herbs, salt, and pepper. Stir well and cook for 2-3 minutes until heated through.
07 - Distribute the creamy chicken mixture evenly among the zucchini boats. Top each boat with remaining mozzarella cheese.
08 - Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden brown.
09 - Remove from oven and garnish with fresh chopped parsley if desired. Allow to cool for 1-2 minutes before serving.
