Preheat your grill to medium-high heat (around 375°F).

Cut zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about 1/4 inch around the edges to create boats. Save the scooped flesh for later use.

Season chicken breasts with 1 tablespoon olive oil, paprika, and half of the Italian seasoning. Grill for 6-7 minutes per side until internal temperature reaches 165°F.

While the chicken cooks, brush zucchini boats with remaining olive oil and season with salt and pepper.

Dice the cooked chicken into small cubes.

In a bowl, combine chicken, diced tomatoes, red onion, garlic, remaining Italian seasoning, and half the mozzarella.

Place zucchini boats on the grill, cut side down, for 2-3 minutes.

Flip the boats and fill with the chicken mixture. Top with remaining cheese.

Close the grill lid and cook for another 5-7 minutes until cheese is melted and zucchini is tender but still firm.