Dinner for 2. Preheat oven to 400. Slice 2 large zucchinis lengthwise. Place them in a pan skin-side down. Drizzle olive oil over them, sprinkle with ground black pepper and garlic powder. Roast for 15-20 minutes until soft inside. Shred leftover roast chicken on top of the zucchini halves, top with shredded cheddar or jack cheese and pop under the broiler for a couple minutes until the cheese is melted. Serve with sliced jalapeños and salsa. Yum.

Could use leftover flank steak instead of the chicken. Veggies can just skip the meat, sub sautéed beans, of course.


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