Preheat the oven to 400 F.

To create the boats, half the zucchini lengthwise and using a spoon, scrape the insides leaving a ¼-inch rim. Reserve the zucchini center to use it later on.

Lay the zucchini boats, cut side up onto a baking tray lined with parchment paper. Spray with a tiny bit of avocado oil cooking spray and season with salt and pepper. Bake for 10 minutes.

Meanwhile, heat the oil in a skillet over medium-high heat.

Add the garlic and saute for 1 minute, then add the ground chicken and season with salt and pepper. Cook the meat for 6-7 minutes, or until fully cooked through, stirring occasionally and mincing it with a wooden spoon.

Stir in the zucchini center, buffalo sauce, and cook for 2-3 minutes more.

Divide the buffalo chicken filling among your zucchini boats. Sprinkle with cheese and bake for 15 minutes, or until the cheese is melted and golden brown.

Garnish with fresh parsley and serve the zucchini boats warm.