½ lbs Crescent Foods Boneless Skinless Breast Fillets cut into small pieces
4 medium zucchini cut in half lengthwise
3 cloves garlic minced
1 tsp sea salt
1 ½ red chilli flakes
1 tsp italian seasoning
1 tsp dried oregano
2 ½ cups crushed tomatoes
¾ cups grated mozzarella cheese
¾ cups grated parmesan cheese
1 tsp lemon zest
1 tbsp parsley or coriander finely chopped
Cut Zucchini in half lengthwise, scoop out the flesh in the middle to create your zucchini boats.
Place zucchini halves skin side down in a baking dish. Set Aside.
Preheat oven to 350 degrees.
In a frying pan on medium heat, add olive oil, salt, red pepper flakes and garlic. Heat till garlic becomes fragrant.
Add in spices and cook for 2-3 minutes until chicken is cooked.
Pour in crushed tomatoes into pan with chicken. Simmer on low for 10 minutes.
Add in half the mozzarella and parmesan cheese and mix till melted into the sauce. Add in lemon zest.
Scoop the sauce into the zucchini halves and top with remaining cheese.
Bake in the oven for 25 minutes or until zucchini is cooked through.
Broil for 1-2 minutes to brown the cheese, remove from oven and top with coriander/parsley.