Stuffed Zucchini with Chicken, Pumpkin & Oregano

Directions

1. 1. Place the 2 sliced zucchini on a lined baking tray and bake at 370F/185C for 10 minutes, remove and let cool.
2. 2. Over medium heat, fry the bacon to your liking, dice, then set aside.
3. 3. To the same pan seer the chicken breast on all sides. Slice across the chicken, between 1/4 and 1/2 inch thick , then spread 1 tablespoon of pumpkin puree over the top of the sliced chicken and season with pumpkin spice, garlic powder and oregano and lightly press that into the pumpkin.
4. 4. Set the dressed chicken breast onto the lined baking tray and place the zucchini over the chicken breast so that the zucchini forms an arch or semi-circle.
5. 5. For the stuffing dice the jalepenos then add to a bowl, along with the cream cheese, cheddar cheese, salt, garlic powder and the diced bacon. Mix until fully combined.
6. 6. Fill between the zucchini slices with the stuffing and smooth it off, drizzle with olive oil and add a sprinkle of oregano then bake at the same temperature 370F/185C for 15 minutes.