Ingredients

The following ingredients have 4 Servings
  • 2 large zucchini
  • 10 oz. chicken breast (cooked and diced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 cup canned diced tomatoes (drained)
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • pepper to taste
  • 1 cup shredded low-fat mozzarella cheese (divided)

Instruction

  • Preheat oven to 350 degrees F.
  • Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
  • Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell (careful not to cut through the shell).
  • Dice the squash that you scooped out.
  • Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.
  • Add onion and garlic and cook for about 5 minutes.
  • Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
  • Add diced chicken, basil, oregano, and pepper and stir well.
  • Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
  • Divide the chicken mixture evenly onto each of the 4 halves.
  • Bake for 15 minutes.
  • Remove from oven and top with mozzarella cheese.
  • Bake for an additional 5 minutes or until the cheese is melted.
  • ENJOY!!