• Pour water into an electric pressure cooker and place a trivet in the cooker. Arrange the whole zucchini on the trivet, angling as needed to fit.
• Place lid on the cooker and make sure the vent valve is in the Sealing position. Using the display panel, select the Manual/ Pressure Cook function and High Pressure. Use the +/− buttons until the display reads 4 minutes.
• While zucchini cooks, heat a large skillet over medium-high heat. Once the pan has preheated, add olive oil. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add chicken, salt, garlic powder, black pepper, basil, thyme and oregano. Break up the chicken and cook another 5 minutes.
• Stir in marinara sauce and reduce the heat to low.
• When the cooker beeps, switch the vent valve from the Sealing to the Venting position, administering a quick release. Use caution while the steam escapes.
• Carefully transfer zucchini from the cooker to a cutting board. Once cool, cut in half lengthwise and scoop out the seeds, leaving a ¼-inch shell.
• Scoop a few tablespoons of chicken mixture into each boat and sprinkle with the parmesan.

Cashew Parmesan:

• In a food processor, combine ½ cup raw cashews, 1 Tbsp unfortified nutritional yeast, ¼ tsp fine sea salt, and 1/8 tsp garlic powder. Pulse until cashews are finely ground and resemble grated Parmesan cheese. Store in airtight container in fridge for up to 2 weeks