Slice zucchini in half lengthwise and scoop out the seeds with a small metal spoon (a small cookie scoop works great). Take care not to tear the sides.
In a medium-sized bowl, combine cream cheese, goat cheese, Parmesan cheese and Italian seasoning.
Pour half of the marinara sauce into the bottom of an 11x7-inch baking dish.
Spread about 2-3 tablespoons of the goat cheese mixture into the bottom of each hollowed out zucchini and arrange side by side in the baking dish. Spoon the marinara sauce evenly over the goat cheese mixture in each zucchini boat. Drop 3-4 teaspoonfuls of the remaining goat cheese on top.
Cover tightly with foil and cook for 20 minutes. Remove foil and broil for 5-10 minutes, or until tops are golden and sauce is bubbly.
Garnish with fresh chopped parsley and serve on it’s own as a meal or as a side dish. This dish is especially delicious served with our baked chicken breasts or alongside a plate of spaghetti topped with additional marinara. As a side dish, serve one boat per person; as a meal, serve 2 per person.
I did put a layer of marinara on the bottom of the pan before adding the stuffed zucchini.