This is a great twist on the traditional jalapeno popper and this makes an easy and great dinner. Your family is sure to enjoy this low carb dish!
4 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
1 (8-oz.) block cream cheese, softened
2 cups shredded chicken
1 cup shredded Monterey Jack , divided
1 cup shredded cheddar, divided
6 strips bacon, cooked and crumbled
2 jalapeños, seeds removed and diced
1 tsp. garlic powder
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side up into bottom of 9″-x-13″ baking dish. Drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.
Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.
Thank you to Delish for this recipe!