Nothing makes me smarten up like pajama pants being on the tight side. My comfy, go to attire is not as comfy as I’d like! Spring is in full swing and pretty soon I’ll be ready to trade in my sweaters for tank tops. I bet I’m in good company feeling as though a little extra weight snuck right up. For the last few months we’ve been watching way too much tv and hanging out on the couch too often. Time to get outside and eat all the produce coming into season. Bring on all things green!
Zucchini for instance. It has a whopping 17 calories per 100 grams. No wonder people are so crazy for zoodles! Zucchini is an easy and quick way to cut calories and carbs from a meal.
So, in the spirit of making better choices and eating healthier I’ve made twice baked zucchini. I’ve used chopped chicken breast, light cream cheese and turkey bacon in the filling to keep with a leaner theme. They are so versatile, you can stuff anything in a zucchini. Mixed ground meat in a tomato base, carbonara and primavera to name a few. Today I’ve gone with a chicken bacon ranch using Homestyle Ranch. This is definitely the most used dressing in my fridge. Pizza night is never complete without a side of ranch for dipping!
This recipe comes together quite quickly. While the zucchini are in the oven getting their first bake, you’ll combine the filling. Add anything you may have lying around in the fridge or freezer. A few leftover pieces of cheese chopped up, herbs, you name it! At the last minute I found a bag of frozen peas with only a handful left. It’s such a good feeling to use food rather than tossing it. Once the zucchini are done baking just fill them up with a spoon, top with some grated sharp cheese or parmesan and give them a final bake. If you have any leftovers they are just as good heated up the next day for lunch.