I love a zucchini boat, don’t you? It gives you the same kind of fun entire-meal-in-a-baking-dish vibe that casserole does but it feels a little more special, probably because it’s a vessel made out of a vegetable, and that’s just pretty nifty.

In any case, it’s a creative way to get your veggies in and in this particular case those summer squash are stuffed with a filling that’s inspired by one of the most delicious classics out there — Chicken Parm. These are easy to whip up and easy to enjoy, which is just the kind of recipe I always have my eye out for.

Stuffed Zucchini (or zucchini boats) are truly simple to make, so don’t be at all afraid if you haven’t tried them before. You just want to cut the ends of of some zucchini (yes, other summer squash work fine too!) and then cut them in half lengthwise. From there, you’ll take a spoon and scoop out the flesh from the center of the zucchini, leaving a border around the edge and some thickness at the bottom. (Like a boat, more or less!)

But don’t discard that zucchini flesh. You’re going to want to chop it up and add it to your filling.

First you’re going to bake those zucchini by themselves to soften them up a bit. But while they’re in the oven, you’ll work on the filling by browning up some ground chicken with garlic, Italian seasoning, and that chopped zucchini flesh. A little marinara goes in too before you spoon that filling into the zucchini boats.

Then you’ll top them off with marinara, mozzarella, and breadcrumbs — just like you’d expect from good, crispy chicken parm — and pop them in the oven once more.

And what happens in the oven? Well the marinara gets bubbly, the breadcrumbs get crispy, that cheese gets ooey-gooey, and the zucchini gets nice and tender. It’s not quite second fiddle to the rest of the ingredients, but the squash flavor is neutral enough that the hearty and comforting flavors of chicken parm shine through. (But you still get your veggies in, so win-win!)