Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini boats snugly.

Prepare the Zucchinis: Cut the zucchinis in half lengthwise and use a spoon to scoop out the seeds and some of the flesh to create a hollow cavity. Be careful not to scoop too much, as you want the walls of the zucchini to hold the filling. Drizzle the zucchini halves with 1 tablespoon of olive oil, and season with salt and pepper.

Prepare the Filling: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Incorporate the chopped onion and sauté until it becomes tender and translucent, roughly 3-4 minutes. Then add the cooked chicken, garlic powder, and oregano, cooking for an additional 2 minutes while stirring occasionally.

Add the Tomatoes and Cream: Add the halved cherry tomatoes to the skillet and cook for another minute until they begin to soften. Add the heavy cream and mix thoroughly. Allow it to cook for 1-2 minutes until the ingredients are blended and the mixture has thickened slightly. Then, take it off the heat.

Stuff the Zucchini Boats: Spoon the chicken mixture into the hollowed-out zucchinis, pressing down gently to fill them evenly. Sprinkle the grated parmesan cheese over the top of the stuffed zucchinis.

Add the Cheese Topping: Sprinkle the grated Colby jack cheese over the stuffed zucchinis, covering the filling generously.

Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown on top.

Garnish and Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh herbs like parsley or basil, if desired.