I adapted the recipe (found here) slightly (since I couldn't find ground chicken at my local Trader Joe's), but the dish came out incredibly tasty. And you can even make it dairy-free by using dairy-free cheese!
Cook your chicken in a skillet (either ground chicken or chicken tenders/breasts). I used chicken tenders and then chopped them up once they were done cooking.
Sprinkle in some salt, pepper, and garlic and cook for a few minutes before mixing in the pasta sauce. You can use whatever sauce you prefer - experiment! Try sauce with mushrooms or peppers. If there's anything I've learned since trying to eat more in line with my blood type, it's to take chances and try new things when cooking. That's the only way I've been able to basically eating meat and vegetables for dinner every night appetizing and exciting.
In the meantime, halve your zucchini and scrape out the innards (think back to your Halloween pumpkin carving days). Place your newly crafted zucchini boats in a greased 9x13 pan.
Once you've finished cooking the chicken mixture, spoon it into your zucchini boats and top with parmesan cheese and mozzarella (as much or as little as you desire.) Cover the pan with tin foil, slide it into your oven, and cook for 35 minutes.
While waiting for your zucchini boats to finish baking, ponder the following question: which came first? The chicken or the egg?
When the timer goes off, you will gladly set aside your philosophical musings to taste the delicious dinner you've made instead. Wait for the boats to cool slightly before serving. You can top them with more parmesan cheese or freshly diced basil. Serve and enjoy!