Chicken Stuffed Zucchini Poppers

Zucchini. The more the merrier. Right? It’s that time of year, where you may have some show up on your doorstep during the dark of night, or in the front seat of your unlocked car during church…..

Chicken Stuffed Zucchini Poppers (dairy free, gluten free)

4 small zucchini

3 cups shredded chicken

1/2 cup whole coconut milk

2 jalapeno, roasted and seeded

1 tbsp. chunky garlic paste

1 tsp. Kosher salt

1 tbsp. dried basil

1 cup diced bacon, cooked

Cut the zucchini, in half lengthwise, and using a spoon, to take out the seeds and make a place for the chicken mixture. Sprinkle the zucchini with some salt and pepper. Set aside.

In a mixing bowl, combine the shredded chicken, coconut milk, garlic, salt and basil. Dice the roasted and seeded jalapeno. Add the peppers to the chicken mixture.

Stuff the chicken mixture into each zucchini, and top with sprinkled bacon. Place the stuffed zucchini on a large baking sheet, and bake for 30 minutes at 375 degrees.

Happy harvest!

Chicken Stuffed Zucchini Poppers

Beef Burgundy

An easy, hearty dinner idea that everyone will love. Even the leftovers taste better the second day if you're lucky…
CONTINUE READING

Greek Spaghetti

Vegetarian, savory, and comforting. Funny story. While in Greece, I basically dinner rescued each meal at the retreat. The best…
CONTINUE READING

Thanksgiving: Sweet Potato Fries

A favorite from my Fueled Cookbook... these fries would be PERFECT to serve on Thanksgiving and beyond. Sweet Potato Fries…
CONTINUE READING

Thanksgiving: Magical Mashed Potatoes

They'll never know..... The only way I make mashed potatoes these days..... and if I'm feeling good, I add just…
CONTINUE READING