Thoroughly wash 3 zucchini under cool, running, drinkable water.
Slice the zucchini in half lengthwise. Using a teaspoon measure, melon baller, or spoon, scrape out the seeds and soft flesh from the zucchini half. Roughly chop the flesh and set aside.
Drizzle the zucchini halves with 1 tablespoonofextra-virgin olive oil and place in a baking dish, scooped-side up. Transfer to the oven and bake for 10-15 minutes, until the zucchini is fork tender. Remove from oven, and lower the temperature to 300°F.
Meanwhile, thoroughly wash 3 ribs of celery under cool, running, drinkable water. Finely chop and set aside.
In a large skillet over medium high heat, add 2 tablespoons of extra-virgin olive oil. Once heated, add the celery. Cook for 3 minutes until soft. Next, add ¼ pound of ground chicken, 2 cloves of minced garlic, ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground cumin, ¼ teaspoon of ground turmeric, and a pinch of ground clove. Cook, breaking it up, for about 5 minutes. Season with a pinch of kosher salt.
Add the reserved chopped zucchini, 2 teaspoons capers, and 2 teaspoons of tomato paste. Cook for another 3 minutes until everything is well combined and heated through.
Meanwhile, thoroughly wash a small handful of fresh flat-leaf parsley under cool, running, drinkable water and chop.
Turn off the heat and stir in parsley.
Spoon a little filling in each of the zucchini halves. Top with the ¼ pound of pasteurized mozzarella torn into pieces, transfer back to the oven. Bake for 10 minutes until the cheese is super melty.
Once cheese has melted, remove from oven and garnish with a pinch of harissa powder before serving. Eat up, Mama!