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.