Parmesan Chicken Zucchini Boats

 

1 Tbsp. olive oil

1 lb. raw ground chicken

1  C Spaghetti Sauce 

1⁄4 tsp. sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

2 medium zucchini

1⁄4 cup grated Parmesan cheese

1⁄4 cup shredded mozzarella cheese

1. Preheat oven to 400° F.

2. Lightly coat a baking dish with spray; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken; cook, breaking apart with a spoon, for 5 minutes, or until no longer pink.

5. Add FIXATE Grandma’s Tomato Sauce, salt, and pepper; stir to combine. Bring to a boil; reduce heat to

low. Gently boil for 2 to 3 minutes, or until sauce thickens; remove from heat.

6. Cut zucchini in half lengthwise; scoop out centers with a spoon, leaving 1⁄4-inch thick boats.

7. Evenly divide chicken mixture among boats, approx. 3⁄4 cup each; top each with 1 Tbsp. Parmesan

cheese and 1 Tbsp. mozzarella cheese.

8. Place boats in prepared baking dish; cover with foil. Bake for 30 minutes; uncover. Place under broiler;

cook for an additional 3 to 5 minutes, or until cheese begins to brown and zucchini are tender.