Preheat the oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray. (I use avocado oil)
Place a large nonstick skillet over medium-high heat. Add the chicken and undo with a spoon. Add the salt. Bake 15 minutes, until chicken is cooked through. Stir occasionally and separate the chicken
Reduce the fire to a minimum. Cook 1 minute, stirring often. Add the tomato sauce. Cook 3 minutes, stirring occasionally.
While the chicken is cooking, cut the zucchini in half lengthways. Use a spoon to pick up the seeds and center each half of zucchini, leaving a 1/4 inch thick zucchini boat.
Place the zucchini in the baking dish with the cut side.
Pour the chicken mixture into the zucchini boats. Press the mixture into the zucchini using the back of the spoon.
Sprinkle the zucchini evenly with Parmesan and mozzarella cheese.
Place the baking dish in the oven for 15 minutes.
Sprinkle with fresh basil and serve with romaine salad oil and balsamic vinegar
