Tender zucchini halves filled with a soft, high-protein chicken-and-cottage-cheese mixture, then gently baked until juicy and comforting (not greasy or heavy).
Step 1: Prep zucchini boats
Heat oven to **200°C / 400°F**. Halve zucchini lengthwise. Use a spoon to scoop out the center, leaving a **1 cm (1/2 in)** border so they hold their shape. Finely chop the scooped zucchini flesh.
Step 2: Soften the zucchini (for tender texture)
Place zucchini halves cut-side up in a baking dish. Sprinkle lightly with a pinch of salt and pepper. Add **2 tbsp water** to the dish (this helps steam-bake). Bake **10 minutes** until just starting to soften.
Step 3: Make the soft, high-protein filling
In a bowl, mix chopped/shredded chicken, cottage cheese, marinara, Italian seasoning, garlic, and the chopped zucchini flesh. Season with **1/4 tsp salt** and black pepper. The mixture should look creamy and spoonable (not dry).
Step 4: Fill and bake
Spoon filling into zucchini boats, mounding gently. If using olive oil, lightly brush the exposed zucchini edges (helps prevent drying, still very low-oil). Bake **10–12 minutes** until the filling is hot and the zucchini is **tender enough to cut with a fork**.
Step 5: Rest and serve
Rest **2 minutes** (helps everything settle). Eat warm, using a knife and fork for the softest experience.
| Calories | 360 kcal |
| Protein | 41g |
| Carbs | 8g |