Preheat your oven to 375°F (190°C). Wash and halve zucchinis lengthwise, scoop out seeds to create boats, and lightly salt the insides. Let them sit for 10 minutes.

In a mixing bowl, combine cooked chicken, marinara sauce, and half of the mozzarella cheese. Season with garlic powder and oregano, and mix until well combined.

Pat dry the zucchinis, fill with chicken mixture, and ensure they are packed tightly. Arrange filled zucchinis cut side up in a baking dish.

Bake for 25-30 minutes until zucchini is tender and cheese is melted. Optionally, broil for 2-3 minutes for a crispy topping.

Let the boats cool for a few minutes, garnish with fresh herbs, and serve warm.