Jalapeño Popper Zucchini Boats Recipe

Ingredients

4 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 (8-oz.) block cream cheese, softened
2 c. shredded chicken
1 c. shredded Monterey Jack , divided
1 c. shredded cheddar, divided
6 strips bacon, cooked and crumbled
2 jalapeños, seeds removed and diced
1 tsp. garlic powder

Preparation

Step 1

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.