Cumin/Sage Chicken Stuffed Zucchini

My mother-in-law just made this up today and it was simply outstanding. I think it's the combination of cumin, sage, and cilantro that really gave it a different twist. I don't have all the details, so this post will be edited later once I ask abuelita a few questions.

1. Make Goya rice (this means saute 2-3 cloves garlic in olive oil, then saute rice; then add water and salt and cook down and add more water and cook a bit more before covering and setting heat to low until rice is soft.)
2. Grind chicken breasts
3. Cook chicken breast with a little sweet italian sausage (casing removed) with cumin, sage, paprika, salt and pepper. Then remove from skillet.
4. To skillet, add olive oil, diced onion, Goya Adobo, and tomatoes and saute
5. Slice a very large zucchini down the middle and scoop out the seeds
6. Mix meat and rice
7. Pour some of the tomato sauce in an oven dish, lay the zucchini down and stuff with rice mixture
8. Pour remaining tomato sauce over stuffed zucchini
9. Cover with aluminum foil and bake at 350 for 45 minutes
10. Remove foil and bake 20 more minutes