Prep the oven and pan. Preheat to 400°F (200°C). Line a baking sheet or 9x13-inch baking dish with parchment or lightly oil it.

Prep the zucchini. Trim the ends, slice each zucchini lengthwise, and scoop out the centers with a spoon, leaving about 1/4 inch of flesh. Chop the scooped zucchini finely and set aside for the filling. Arrange the “boats” cut-side up on the pan. Sprinkle with a pinch of salt and a drizzle of olive oil.

Soften the veggies. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in the chopped zucchini centers and cook another 2–3 minutes to reduce moisture. Add garlic and cook 30 seconds until fragrant.

Cook the chicken. Add ground chicken to the skillet. Season with salt and pepper. Break it up with a spoon and cook 5–6 minutes until no longer pink.

Build the sauce. Stir in tomato paste, crushed tomatoes, oregano, basil, smoked paprika, red pepper flakes (if using), and cumin (if using). Simmer 3–5 minutes to thicken slightly. Taste and adjust salt, pepper, and heat. Add a squeeze of lemon if you like it brighter.

Pre-bake the boats (optional but helpful). If your zucchini are very thick, bake the empty boats for 5–7 minutes to jump-start tenderness. This helps avoid overcooking the filling later.

Fill and top. Spoon the chicken mixture into each zucchini boat, packing it in evenly. Top with mozzarella and a sprinkle of Parmesan.

Bake. Bake 15–18 minutes, until the zucchini is tender and the cheese is bubbling and lightly golden. If you want more color, broil for 1–2 minutes at the end, watching closely.

Finish and serve. Let rest 3–5 minutes. Garnish with chopped parsley or basil. Serve warm with a simple green salad or crusty bread.