Preheat your oven to 400°F (200°C).
Slice each zucchini in half lengthwise and scoop out the seeds.
In a skillet over medium heat, cook the ground chicken with minced garlic, salt, pepper, and oregano until browned.
Stir in the marinara sauce and simmer for about 5 minutes.
Remove from heat and fold in half of the mozzarella and half of the parmesan cheese into the chicken mixture.
Spoon the chicken mixture into each zucchini half, packing them generously.
Top each stuffed zucchini with the remaining mozzarella and parmesan cheeses.
Place the zucchini boats on a baking sheet and bake for 20-25 minutes, until the cheese is melted and bubbly.
Allow to cool for a few minutes before serving to let the flavors meld.
