Jalapeno and Chicken Stuffed Zucchini
Prep time
Cook time
Total time
A healthy, spicy, cheesy zucchini stuffed with chicken, cheese and jalapenos. It's like a jalapeno popper stuffed in a zucchini.
Serves: 2 servings
  • 1½ lbs. (12" in size) zucchini
  • 6 oz. chicken, cooked
  • 1 oz. cream cheese, reduced fat
  • ½ cup (2oz) Mexican Blend Cheese or Cheddar Cheese
  • ¼ cup pickled jalapenos, chopped (for more spice, add more jalapenos)
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking spray; set a side.
  3. Cut zucchini in half horizontally. Scoop out the center of each zucchini half, making it look like a canoe. Discard scooped zucchini or reserve for another use.
  4. In medium bowl add chicken, cream cheese, and ¼ cup of the Mexican Blend Cheese; mix until combined. Fold in chopped jalapenos. Take the filling and stuff into each half of the zucchini. Top the zucchini halves with remaining cheese and top with 4 pickled jalapeno slices. Place on baking sheet and bake for 25 minutes or until cheese is bubbly.
Calories per half: 369, Fat: 20, Cholesterol: 95, Sodium: 732, Potassium: 1024, Carbs: 17, Fiber: 6, Sugar: 8, Protein: 28
Nutrition Information
Serving size: ½ recipe
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2014/07/22/jalapeno-and-chicken-stuffed-zucchini/