Stuffed Zucchini Boats

The weather is getting hotter, and you know what that means... we are about to be faced with an abundance of inexpensive, low calorie and nutrient packed zucchini. This zucchini boat recipe is one of my favorites. I love it because it is super simple but tastes like you spent hours on it. It's also an easy dish to multiply and serve to a crowd.  It is healthy, so adults like it and looks like a boat, so children like it.
These zucchini boats are for low-carb lovers and just about anyone else.  And I had to use chicken instead of beef  because that was all I had.

Ingredients
2-3                                  zucchini
1/2 lb                              ground chicken
1/2 C                              minced onion
1 T                                  minced garlic
1 t                                   basil powder
1 t                                   oregano powder
1/2 t                                garlic powder
1/2 t                                onion powder
2/3 C                               tomato sauce
1 C                                  parmesan cheese (you can use mozzarella cheese)
1/2 C                               chopped bell pepper
1 T                                   olive oil
salt and pepper to taste

Directions
Preheat oven to 350 degrees.

Cut zucchini in half lengthwise and then scoop the insides out and set aside. Pat dry the zucchini shells.

Bake them with the shell down for 10 minutes.

Saute chicken, onion, garlic and zucchini filling with herb powders in olive oil.

Add tomato sauce and boil for 5 minutes. 
Season with salt and pepper.

Preheat oven to 400 degrees and fill the zucchini shells with chicken filling and top with bell pepper and cheese and bake for 7-8 minutes.

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