Step 1: Prepare the Zucchini : Preheat your oven to 375°F (190°C). Wash the zucchinis and cut them lengthwise in half. Use a small spoon or melon baller to scoop out the seeds and flesh, creating hollow “boats.” Leave a ¼-inch border around the edges. Brush the zucchini shells with olive oil, season with salt and pepper, and place them cut side up on a baking sheet. Pre-bake for about 10 minutes until slightly tender. Remove and set aside.

Step 2: Make the Chicken Filling : Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent (about 3 minutes). Add garlic and cook for another 30 seconds. Stir in diced tomatoes, marinara sauce, oregano, basil, chili flakes, salt, and pepper. Simmer for about 5 minutes until the sauce thickens slightly. Add shredded chicken to the sauce and mix well to coat evenly. Remove from heat and let it cool slightly.

Step 3: Assemble the Zucchini Boats : Spoon the chicken mixture evenly into each zucchini shell. Sprinkle mozzarella and Parmesan cheese over the top of each boat. Return to the oven and bake for 15–20 minutes, or until the cheese is melted and golden brown.

Step 4: Garnish and Serve : Remove from the oven, sprinkle with fresh parsley or basil, and serve hot.