Plate it up: Stuffed Zucchini Boats

Cut zucchini in half lengthwise.
Cut a thin slice from the bottom of each with a sharp knife to allow the zucchini to sit flat.
Scoop out the pulp, leaving ¼-inch shells. (Optional, lightly brush the shells with olive oil.)
Preheat the oven to 350° F.
Cut chicken breast into 1 inch cubes. In a large skillet, cook chicken and onion over medium heat until meat is no longer pink; drain.
Remove from the heat; stir in the egg, marinara sauce, bread crumbs, garlic powder, black pepper and 1 cup cheese.
Spoon about ¼ cup into each zucchini shell.
Place each filled shell onto a non-greased cooking sheet and place into the oven and bake for 15 minutes.
Remove boats from oven and sprinkle on the remaining cheese.
Bake boats for an additional 5 minutes or until the cheese melts.