Ingredients

The following ingredients have 4 Servings
  • 1 lb ground chicken
  • 1 red bell pepper, diced
  • 24 oz jar marinara sauce
  • 8 oz ricotta cheese
  • 1 1/2 cups fresh spinach, chopped
  • 4 cloves garlic
  • 1 egg
  • 2 tbsp flat leaf parsley, minced, divided
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 4 medium zucchinis, cut in half lengthwise, centers scooped out
  • 8 oz fresh mozzarella, sliced
  • 1/4 cup Parmesan cheese, grated
  • red pepper flakes, optional

Instruction

  • Heat your oven to 375° F.In a large skillet, brown the ground chicken until no pink remains
  • Stir in 3/4 of the pasta sauce and bell pepper
  • Let simmer 10 minutes
  • Remove from heat and set aside.In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt and pepper until thoroughly incorporated
  • Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or boat
  • Place zucchini skin side down in a baking dish
  • Fill each zucchini with equal amounts of the chicken mixture
  • Then dollop the ricotta mixture on top of the chicken
  • Place a few thin sliced of fresh mozzarella on each zucchini half
  • Spread the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.Bake 35 minutes or until zucchini is tender and cheese is bubbly.Sprinkle with remaining tablespoon of parsley and parmesan cheese