In a large skillet over medium heat, add the ground chicken and cook for about 5-7 minutes, breaking it apart until no longer pink. Season with salt, pepper, and garlic powder.

Stir in the marinara sauce with the cooked chicken, combining thoroughly. Simmer over low heat for 2-3 minutes.

Preheat your oven to 400°F (200°C). Cut each zucchini in half lengthwise and scoop out the insides to create boat shapes.

Stir in the mozzarella and Parmesan cheese into the chicken mixture until well combined.

Spoon the chicken filling into each zucchini half and sprinkle the tops with remaining cheese.

Place the stuffed zucchinis in a greased baking dish and bake uncovered for about 25 minutes. Switch to broil for 2-3 minutes for a golden finish.

Remove from oven, allow to rest, garnish with fresh basil or additional Parmesan, and serve warm.