PREPARE ZUCCHINI:

1. Wash zucchini and slice in half lengthwise. Use a spoon to hollow out the centers, leaving about 1/4" edge all the way around the zucchini. This helps the zucchini hold it's shape.    

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Make The Buffalo Chicken Filling:

1. To a large skillet over medium heat,  add olive oil and ground chicken. Season liberally with salt and pepper. Use a wooden spoon to break the meat apart, stirring frequently until chicken is no longer pink.
2. While chicken is cooking, mix yogurt, buffalo sauce, dill, garlic powder, 1/2 tsp salt and 1/4 tsp of pepper together in a small prep bowl. Set aside.
3. Once the meat is cooked, add 1 cup of the buffalo/yogurt sauce (you can use the rest to drizzle over top when serving) and 1 cup of shredded cheese. Mix. Stir frequently for about 5 minutes or until cheese is melted and at least 1/2 of the liquid has evaporated. Remove from heat and allow to sit for 5-10 minutes to thicken.

Assemble Zucchini Boats:

1. While the filling thickens, crumble 1/8 of the Boursin cheese into each hollowed out zucchini. 
2. Place a generous amount of filling over the Boursin cheese and top with a sprinkle of mozzarella cheese.
3. Bake zucchini boats at 350 degrees for 20-25 minutes or until the zucchini is tender and the cheese is melted through. Cooking times will vary based on the size of your zucchini. Serve immediately.