Chicken Parmesan Zucchini Boats

• olive oil
• 3 large zucchini
• 12 oz. shredded rotisserie chicken
• 1 cup garlic basil marinara sauce
• 1 tbsp. chopped garlic
• 1 1/2 cups shredded mozzarella, divided
• 1 cup grated parmesan, divided
• salt & freshly ground black pepper

Preheat oven to 375F.  Grease a 9x13 baking dish with olive oil.

Slice the zucchini in half lengthwise and hollow out the insides using a spoon.  Lay the zucchini "boats" into the pan and season with salt.

In a large bowl combine the chicken, marinara, garlic, 1 cup of mozzarella, 1/2 cup of parmesan and freshly ground black pepper.  Mix everything together well.  

Fill the zucchini boats with the chicken mixture.  Sprinkle the remaining 1/2 cup of parmesan and 1/2 cup of mozzarella over the top.  Cover the dish with foil and bake for 20 minutes.  Uncover the dish, turn oven to broil and cook until the cheese on top starts to brown, about 4 minutes.

Enjoy!