Wash the zucchinis thoroughly and place them on a cutting board. Slice each zucchini in half lengthwise, then use a spoon to gently scoop out the center flesh to create a boat shape. Be careful not to scoop too deep—leave a slightly thick base so the zucchini holds its shape during baking.
Arrange the zucchini halves in a baking dish, cut side facing up. Place them in a preheated oven at 180°C (350°F) and bake for about 10 minutes. This step helps soften the zucchini slightly so it becomes tender but still firm enough to hold the filling.
While the zucchini is pre-baking, heat a skillet over medium heat and add a small amount of olive oil. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant. Then add the ground chicken and cook it thoroughly, breaking it apart with a spoon until it is browned and no longer pink.
Once the chicken is fully cooked, add paprika, cumin, chili powder, salt, and pepper to the pan. Pour in the tomato sauce and stir everything together well. Let the mixture simmer for a few minutes so the flavors blend and the sauce thickens slightly.
Remove the zucchini from the oven and carefully spoon the cooked chicken mixture into each zucchini boat. Fill them evenly, pressing the mixture down gently so it stays in place without overflowing.
Sprinkle shredded cheese generously over the top of each filled zucchini boat. Return the baking dish to the oven and bake for another 10–15 minutes, or until the cheese is fully melted, slightly golden, and bubbly.
Take the zucchini boats out of the oven and let them cool slightly for a minute or two. Serve them warm, optionally topping with fresh herbs, a spoon of yogurt, or sliced avocado for extra flavor and creaminess.
