Delicious Cheesy Chicken-Bacon & Corn Stuffed Zucchini

Ingredients

• 4 medium zucchini
• water
• 2 skinless boneless chicken breasts 
• 8 slices of bacon
  
• 1 can (15-ounces) sweet corn (you can also use frozen corn, thawed)
• 2 garlic cloves , chopped
• salt and fresh ground pepper , to taste
• 1 package (8-ounces) low-fat cream cheese, softened
  

Directions

1. Drop zucchini in a large pot of boiling water.
   
2. Cook for 5 minutes, or until fork tender; drain and rinse with cold water.
3. Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2-inch deep; set aside.
4. Dice chicken breast into bite-size pieces. Heat in pan until cooked through.    
   
5. Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan.
   
6. Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 minutes, or until heated through and slightly browned.
7. Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mixture is well combined.
8. Crumble bacon and both the bacon and chicken into the cream cheese mixture.
   
9. Remove from heat.
10. Stuff mixture into previously prepared zucchini shells.
    
11. Add cheese topping of your choice- Cheddar, Colby etc.  
    
12. Broil for 8 minutes, or until tops are lightly browned.
13. Serve.