Preheat oven to 400F (200C). Prepare a greased (avocado oil, olive oil) 9 x 13 baking dish.

Trim off the stem ends from the zucchini and cut them in half, lengthwise.

Use a small spoon to scoop the flesh and seeds out from the center. A fruit baller/fruit scoop or a measuring spoon will make things easier, but be careful not to go overboard and leave some space on the sides of the zucchini.

Divide the zucchini flesh in half as we only need one part for the creamy filling. Place the zucchini flesh in a milk bag or wrap it in a kitchen towel and squeeze out as much water as you can before adding it to the sauce. Chop it up until finely diced.

Place the zucchini on the baking sheet cut-side up. Drizzle with olive oil, season with salt, pepper. Transfer to the oven and bake for 15 minutes, until slightly softened. We will bake them again with filling later.

Meanwhile, in a skillet over medium heat, saute diced onion until softened. Add tomatoes, chicken, zucchini flesh, Italian spices, garlic powder.

Saute for 2 minutes more and stir in the cream. Lower the heat, cook for 2-3 minutes, add parmesan and simmer again until the mixture has thickened slightly. Taste for seasoning and add more salt and pepper if needed.

Remove from heat, by this time zucchinis should be halfway softened and you can start distributing the chicken stuffing evenly among the zucchini boats. Just make sure to go over the zucchini boats with a kitchen paper towel to remove the excess water/oil.

Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.

Serve these creamy chicken stuffed zucchini boats right away with more parmesan and fresh chopped parsley. Enjoy!