Stuffed Zucchini Boats with Jalapeño Popper Chicken

These low-carb Stuffed Zucchini Boats with Jalapeño Popper Chicken are a delicious mix of chicken, cream cheese, Mexican blend cheese, jalapeños, and bacon.

📝 Ingredients

• 4 zucchini (halved lengthwise)
• 2 tablespoons avocado oil
• 8 ounces block cream cheese, softened
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack (divided)
• 1 cup shredded cheddar (divided)
• 6 strips bacon (cooked and crumbled)
• 2 jalapeños (minced)
• 1 teaspoon garlic salt

👨‍🍳 Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Place the zucchini halves, cut side up, into a large cast-iron skillet.
3. 3Drizzle oil and season all zucchini with salt and pepper.
4. 4Transfer zucchini halves to the oven and bake for about 15 minutes.
5. 5While the zucchinis are baking, mix the remaining cream cheese, chicken, bacon, jalapeños, garlic salt, and Monterey Jack and cheddar cheese in a large bowl.
6. 6Make sure you have ½ cup of each cheese left.
7. 7Once the zucchini halves are baked, divide the filling between them and top with the remaining ½ cup of each cheese.
8. 8Transfer the boats to the oven and bake for 15 minutes or until the cheese melts.
9. 9Your stuffed zucchini boats are ready to serve.