2 boneless skinless chicken breasts (cooked and cubed)
1 (8 ounce) package cream cheese (softened)
8 slices bacon (cooked and crumbled)
4 small Zucchini (cut in half lengthwise)
1/2 cup Parmesan cheese
Preheat oven to 400 degrees. Coat a 13 × 9 inch baking dish with non-stick cooking spray. Set aside.
In a large non-stick skillet, heat your olive oil. Combine your onion and asparagus, salt and pepper. Cook over med-high heat until your asparagus is softer and your onion is cooked through.
While that is cooking, mix together your chicken, cream cheese, bacon. Add your onion and asparagus once they are cooked.
Now you can make your zucchini boats by scooping the seeds from center of each zucchini half, using a spoon or melon baller. This will make 8 long zucchini boats. Set boats in baking dish, placing them side by side.
Scoop on your mixture evenly inside each boat. Sprinkle Parmesan cheese over the top of each boat.
Bake for 10 to 12 minutes, or until zucchini is tender.