Add the chicken bolognese to a pan along with the spice mix and simmer for 5 minutes to reheat and allow the spices and sauce to combine while you prepare the zucchini boats.
Zucchini boats: Slice the zucchini’s in half lengthwise; then use a spoon to scoop out the seeds and hollow out the zucchini’s. See video above. Lay the zucchini boats out on a lined baking tray.
Use a spoon to fill each boat with the ground chicken mixture. They do rock around a little but do your best to keep all the mixture loaded inside the boats.
Top each one with shredded cheese, carefully placing it over the top of the chicken. It does have a tendency to fall off, so try to push it down into the ground chicken mixture, to make it stick.
Bake for 20 minutes, or until golden brown.
Once cooked, remove from the oven and they are ready to serve right away. They also work perfectly reheated in the oven (covered with foil) or the microwave for 1-2 minutes.
Notes
STORAGE: These store perfectly in the fridge for up to 5 days and can be reheated in the oven or microwave.