Chicken Zucchini Boats

This is basically a fun twist on a carb free lasagna!

Ingredients

• 1 zucchini
• 1/4 pound ground chicken thigh (ground turkey would also work!)
• 1/2 cup red onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup swiss cheese, grated
• 1/4 cup parmesan cheese
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400
2. Cut the zucchini in half, lengthwise and scoop out the middle of both sides (creating a divot in the zucchini that can be filled with the chicken filling)
3. Add a tablespoon of olive oil to a pan and cook zucchini until it begins to soften, about 2 minutes per side (it will continue to cook once in the oven, this is just to soften it up a bit!), remove zucchini and place in a baking dish divot side up, set aside
4. Using the same pan that you used for the zucchini, add a tablespoon olive oil, the red onion, and the garlic, cook until fragrant, about 4 minutes
5. Add the ground chicken to the pan with the onion and garlic and cook until just about cooked through (the meat will continue to cook in the oven)
6. Add the marinara sauce to the pan and combine with the chicken, onion, and garlic
7. Scoop the chicken filling into the prepared zucchini boats, dividing the filling evenly between the two halves, and sprinkle the swiss and parmesan cheese on top
8. Place in oven and cook for 20-25 minutes until cheese is melted and beginning to brown