Prepare the zucchini boats. Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the seedy centre, leaving a ½ cm-thick wall all around. You should hear a soft scraping sound as the spoon glides against the flesh. Pat the insides dry with a paper towel — this stops the boats turning soggy later.

Salt and rest the shells. Sprinkle the cut sides of the zucchini lightly with salt and set them cut-side down on a clean tea towel for 10 minutes. You’ll see tiny beads of moisture appear on the skin; this drawing-out step firms up the zucchini so it holds its shape during baking. Blot away the moisture with another towel.

Sweat the aromatics. Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the grated onion and cook, stirring, until it turns translucent and releases its water — about 3 minutes. The kitchen will fill with a sweet, clean scent. Add the minced garlic and cook for 30 seconds, until fragrant but not coloured.

Cook the mince. Add the minced chicken to the pan. Break it up with a wooden spoon, letting it sizzle and brown. You’re looking for a deep golden colour on the edges and the smell of caramelised meat — about 5 minutes. Remove from heat and let it cool for 5 minutes so it doesn’t cook the egg later.

Make the filling. In a large bowl, combine the cooked mince mixture with breadcrumbs, beaten egg, parsley, oregano, cumin, salt, and pepper. Mix with your hands until everything feels evenly distributed and slightly tacky. The texture should be moist but not wet — if it feels too sticky, add another tablespoon of breadcrumbs.

Stuff the zucchini. Preheat your oven to 200°C (fan-assisted). Divide the filling evenly among the 8 zucchini halves, mounding it slightly in the centre. Press it gently with the back of a spoon so it’s compact but not dense. Arrange the stuffed boats in a single layer in a baking dish that holds them snugly — they should touch slightly to support each other.

Add the sauce and cheese. Spoon the diluted tomato paste over and around the zucchini boats, focusing on the exposed flesh at the base. Sprinkle the grated cheese over each mound, covering the filling completely. Drizzle a little olive oil over the tops — this helps the cheese brown into a crackling crust.

Bake to golden perfection. Place the dish on the middle rack and bake for 25–30 minutes. After 20 minutes, check for cues: the cheese should be bubbling and turning deep gold in spots, the sauce should be simmering at the edges, and the zucchini skin should look slightly wrinkled and tender when pierced with a fork. If you want a deeper colour, switch to grill (broil) for the final 2 minutes — watch closely so it doesn’t burn.

Rest and serve. Remove from the oven and let the dish rest for 5 minutes. This allows the juices to settle and the filling to firm up slightly, so each boat lifts cleanly from the dish. Use a wide spatula to transfer each zucchini half to a serving plate, spooning a little of the pan sauce over the top. The final look should be glossy, golden, and utterly inviting.