A healthy, spicy, cheesy zucchini stuffed with chicken, cheese and jalapenos. It's like a jalapeno popper stuffed in a zucchini.
Serves: 2 servings
Ingredients
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)
Instructions
Preheat oven to 350 degrees
Line a baking sheet with parchment paper or aluminum foil sprayed with cooking spray; set a side.
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.
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.