Ingredients

4 medium zucchini
1 pound chicken breast
½ cup chopped onion
1 egg
beaten
¾ cup marinara sauce
¼ cup bread crumbs
1 teaspoon garlic powder
½ teaspoon black pepper
1½ cups shredded
cheddar cheese
Olive oil
optional

Directions

Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each with a sharp knife to allow the zucchini to sit flat. Scoop out the pulp, leaving ¼-inch shells. (Optional, lightly brush the shells with olive oil.) Preheat the oven to 350° F. Cut chicken breast into 1 inch cubes. In a large skillet, cook chicken and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, garlic powder, black pepper and 1 cup cheese. Spoon about ¼ cup into each zucchini shell. Place each filled shell onto a non-greased cooking sheet and place into the oven and bake for 15 minutes. Remove boats from oven and sprinkle on the remaining cheese. Bake boats for an additional 5 minutes or until the cheese melts.

Nutrition Facts

420 calories
20 g fat
9 g saturated fat
170 mg cholesterol
700 mg sodium
19 g carbohydrate
4 g fiber
9 g sugar
40 g protein