Preheat your oven to 375°F (190°C) to ensure even cooking.

Wash and slice the zucchinis in half lengthwise, then scoop out the seeds. Drizzle with olive oil and sprinkle with salt and black pepper.

In a skillet, sauté 2-3 minced garlic cloves in olive oil for about 1-2 minutes until fragrant.

Add chopped cooked chicken, cream cheese, and chicken broth to the skillet. Stir for around 5 minutes until the cream cheese melts.

Sprinkle in Italian seasoning, salt, and freshly cracked black pepper. Mix thoroughly for about another minute.

Fill each zucchini half with the creamy garlic chicken mixture.

Sprinkle grated Parmesan cheese over each stuffed zucchini.

Bake in the preheated oven for 25-30 minutes until zucchini is tender and cheese is bubbly.

Remove from oven, let cool briefly, and garnish with chopped parsley before serving.