3 Zucchinis, Cut length wise & hallowed (save insides for Zucchini Bread!)
3 Chicken breasts, cut into small pieces
6 slices of low-sodium Bacon (usually its sugar free, check ingredients to be sure its legal)
1/2 White Onion, thinly sliced
3/4 Cup SCD Yogurt
1 Cup SCD Mayonnaise
1 Tbsp minced Garlic
1 Cup Extra Sharp White Cheddar, shredded (It was all I had, I think Gruyer would be lovely)
1 Cup Mushrooms, chopppes
1/4 Cup Parmesan, shredded
2 Roma Tomatoes, Diced
Salt & pepper to taste
Preheat oven to 400* Prepare Zucchini by cutting length wise and hollow them out with a spoon. Place in a casserole dish lined with parchment paper and set aside.
Cook the Bacon and then use the juices to saute. (If using leftover chicken, saute onions and mushrooms until carmelized and then add cooked chicken and go to next step) Season chicken and onions and saute on high heat until the chicken is just cooked. (I LOVE cooking my bacon in the oven, 400 for like 15 minutes on a cookie sheet)
Remove from heat and strain the juices out of the saute pan leaving the chicken and onions. Then add the Yogurt, Mayo, Garlic, Cheddar, Half of the bacon crumbled and season with salt and pepper. (Taste!)
Fill hollowed Zucchinis with filling. Top with Diced tomatoes and Parmesan. Cover and Bake for 45 minutes. You can vary your time depending on how soft you like your zucchini. I like mine extremely soft so I keep them in for 45. Once done to your liking top with remaining Bacon and serve.