Prep the zucchini: Preheat your oven to 400°F (200°C). Trim the zucchini ends, slice them lengthwise, and use a spoon to scoop out the centers, leaving about 1/4 inch of flesh to form “boats.” Reserve about 1/2 cup of the chopped zucchini pulp, squeeze out excess moisture, and finely chop it.

Season the boats: Place the zucchini halves cut-side up on a parchment-lined baking sheet or in a large baking dish. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 8–10 minutes to soften slightly.

Make the filling: In a skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant. Stir in the reserved chopped zucchini pulp and cook 2–3 minutes to reduce moisture. Add the shredded chicken, marinara sauce, oregano, and red pepper flakes. Season with a pinch of salt and pepper. Simmer 3–4 minutes until heated through and slightly thickened. Stir in 2 tablespoons grated Parmesan.

Fill and top: Spoon the chicken mixture evenly into the par-baked zucchini boats. Sprinkle with mozzarella and then the remaining Parmesan.

Breadcrumb crunch: In a small bowl, toss the breadcrumbs with a drizzle of olive oil (about 1 teaspoon) and a pinch of salt. Scatter over the tops for that classic chicken parm crunch.

Bake: Return the pan to the oven and bake 12–15 minutes, until the cheese is melted and the breadcrumbs are golden. For extra color, broil 1–2 minutes at the end—watch closely.

Finish and serve: Let the boats rest 5 minutes. Garnish with chopped basil or parsley. Serve warm with extra marinara on the side and a simple green salad or garlic bread.