Zucchini and Chicken Bake

Directions

Prepare the Zucchini:
Halve the zucchinis lengthwise and scoop out the flesh to create boats. Set aside the scooped-out zucchini flesh.

Prepare the Vegetables:
In a bowl, combine the chopped onion, diced bell pepper, and scooped-out zucchini flesh.
Drizzle with olive oil and season with salt, pepper, chili powder, garlic powder, and a pinch of cinnamon.
Sprinkle with thyme and chopped basil leaves scented with bay leaf.

First Bake:
Place the zucchini boats on a baking dish and fill them with the seasoned vegetable mixture.
Bake in the preheated oven for 15 minutes.
Part 2: Cooking the Chicken and Final Baking

Cook the Chicken:
While the vegetables are baking, heat a pan with vegetable oil over medium heat.
Add the diced chicken breast and chopped garlic. Cook until the chicken is browned and cooked through. Season with salt and pepper.

Combine and Bake Again:
After the initial 15 minutes of baking, remove the baking dish from the oven.
Add the cooked chicken to the zucchini boats, mixing it with the vegetables.
Top with grated cheese.

Final Bake:
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.