📖 Instructions

1. Preheat your oven to 375°F (190°C). It's crucial the oven's nice and hot before you even *think* about stuffing a zucchini.
2. Halve the zucchinis lengthwise. Use a spoon to scoop out the flesh, leaving about a ¼-inch border. Don’t toss the zucchini flesh—we’re going to use it in the filling! I hate wasting food and my mom always told me, 'Waste not, want not!'.
3. In a large skillet, heat olive oil over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. This usually takes about 7-10 minutes. Make sure there's no pink left, okay?
4. Add the chopped zucchini flesh, minced garlic, diced onion, and cook until softened, about 5-7 minutes. Your kitchen should smell AMAZING right now. This is my favorite part!
5. Stir in the lemon zest, lemon juice, fresh thyme, rosemary, salt, and pepper. Cook for another minute until fragrant. That lemon zest is going to make all the difference, trust me.
6. Remove the skillet from the heat and stir in the cooked rice (or quinoa) and grated Parmesan cheese. Mix well until everything is combined. This is your flavorful filling, so taste it and adjust seasonings if needed. Don’t be shy with the salt!
7. Arrange the zucchini boats in a baking dish. Fill each zucchini boat with the chicken and herb mixture, packing it in nicely. Don't be afraid to overfill them a little! I like mine LOADED.
8. Sprinkle extra Parmesan cheese over the top of each stuffed zucchini. Because, why not? More cheese is ALWAYS a good idea.
9. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the topping is golden brown and bubbly. The zucchini should be easily pierced with a fork when they're done.
10. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley or a lemon wedge for a pop of color and extra flavor. Now, dig in and enjoy! You deserved it, pal.