Jalapeno and Chicken Stuffed Zucchini

• 1- 1/2 pound (12" In Size) Zucchini
• 6 ounces, weight Cooked Chicken, Diced Or Shredded
• 1 ounce, weight Cream Cheese (reduced Fat)
• 1/2 cups Shredded Mexican Blend Cheese, Or Cheddar Cheese
• 1/4 cups Pickled Jalapenos, Chopped (add For More Spice And Several Whole Slices For Garnish, If Desired)

1. Preheat oven to 350 F. Line a baking sheet with parchment paper or aluminum foil and spray it with cooking spray; set aside.
2. Cut zucchini in half horizontally.
3. Scoop out the center of each zucchini half, making it look like a canoe.
4. Discard scooped zucchini or reserve for another use.
5. In a medium bowl add chicken, cream cheese, and half of the Mexican blend cheese.
6. Mix until combined.
7. Fold in chopped jalapenos.
8. Take the filling and stuff it into each half of the zucchini.
9. Top the zucchini halves with remaining cheese and several pickled jalapeno slices.
10. Place on the baking sheet and bake for 25 minutes or until cheese is bubbly.

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Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/jalapeno-and-chicken-stuffed-zucchini/ (may not work)