Chicken Parmesan Zucchini Boats

1. Preheat oven to 350 F.
2. In a small saucepan, combine crushed tomatoes and spices and bring to a slow simmer.
3. Add chopped (cooked) chicken.
4. As the sauce simmers on low you can prepare the zucchini. Chop the ends off of each zucchini and then slice in half lengthwise.
5. Using a spoon (I used a grapefruit spoon with a serrated edge) scoop out the seeds and core leaving just the hollowed out shell.
6. Stir the zucchini seeds and core into the chicken marinara sauce.
7. Place zucchini shells or boats as I like to call them, in a greased baking dish.
8. Fill each zucchini boat with the chicken marinara sauce. The amount will vary depending on the size of the zucchini but mine required 3-4 tablespoons each.
9. In a small bowl, combine breadcrumbs and Parmesan.
10. Divide evenly among zucchini boats. Cover dish with foil.
11. Bake covered for 35 minutes and then bake another 5 minutes uncovered or until zucchini is soft. 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. Just something to consider when choosing your dish.

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).