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This creamy, cheesy zucchini bake blends the spicy kick of jalapeño poppers with Mediterranean flavors like garlic, olive oil, and herbs. It’s loaded with tender chicken, zucchini, and a rich cream cheese mixture. Perfect for a low-carb dinner or meal prep.
Total Time:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
2 medium zucchini, sliced into half-moons
500g (1.1 lbs) boneless, skinless chicken breast, cooked and shredded or cubed
2–3 fresh jalapeños, sliced (seeds removed for less heat)
1 red bell pepper, diced (optional, for color and sweetness)
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground cumin
Salt & black pepper to taste
For the Creamy Cheese Mixture:
120g (4 oz) cream cheese, softened
100g (1 cup) shredded mozzarella cheese
50g (1/2 cup) crumbled feta or goat cheese
2 tbsp plain Greek yogurt or sour cream
1 tbsp lemon juice
2 tbsp chopped fresh parsley or basil
Topping:
30g (1/4 cup) shredded Parmesan cheese
* Optional: crushed almonds or crushed pork rinds for crunch
Instructions
Continued on the next page
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