Italian Stuffed Zucchini Boats

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  4 Zucchini(784g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  6 Garlic(18g)
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  2 tsp 2 teaspoons kosher salt
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  1.5 tsp Italian seasoning
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  1 tsp Fennel Seeds, Dried
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  0.5 tsp Red pepper flakes
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  2 tbsp Tomato Paste
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  14 oz Tomato, Canned, Crushed
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  1 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  4 cup Kale
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  2 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Basil, Fresh

Instructions

1. 1Preheat the oven to 400°F with a rack in the center position. Halve the zucchini lengthwise and use a small spoon to hollow out the flesh, leaving ⅓-inch thickness around the edges; set the boats aside.
2. 2Heat the olive oil in a large ovenproof skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground chicken, half of the fresh garlic, Italian seasoning, fennel seeds, and red pepper flakes. Cook 8–10 minutes, breaking the meat apart with a wooden spoon, until the chicken is no longer pink and shows no gray remaining.
3. 3Add the tomato paste and remaining garlic to the same skillet and cook over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in the crushed tomatoes and bring to a gentle simmer over medium heat, about 2–3 minutes.
4. 4Remove from heat and stir in the heavy cream, ¼ cup of the Parmesan, and the raw kale until the kale begins to soften, about 1 minute.
5. 5Nestle the zucchini boats into the sauce, flesh-side up. Spoon the chicken mixture evenly into each boat, then top with the mozzarella and remaining ¼ cup Parmesan. Cover with foil and bake at 400°F for 10 minutes.
6. 6Remove the foil and bake uncovered for 15 minutes more, until the cheese is melted and beginning to brown at the edges.
7. 7Divide the stuffed zucchini boats evenly into 4 airtight containers while hot, ensuring each container gets one boat with sauce. Allow to cool to room temperature, then seal and refrigerate.
8. 8Garnish with fresh basil just before serving.