1 pound chicken breast raw, (or use leftover cooked chicken breast)

4 medium zucchini

3 strips bacon cooked and chopped

1 clove garlic minced

1/2 cup ranch dressing

salt and pepper to taste

1/2 cup Mexican blend cheese

Preheat oven to 400*. In a medium pot boil your chicken until it reaches an internal temperature of 165*. Remove from pot and use 2 forks to shred. In mixing bowl stir together the cooked chicken, bacon, garlic, ranch, salt and pepper. Cut zucchini in half lengthwise. Use a spoon to scoop out the seeds forming a well for your filling. Place the zucchini in a 13 x 9 baking dish. Fill the hollowed out zucchini with the chicken mixture. Sprinkle the tops with the cheese and cover pan with foil. Bake for 20 min., remove foil and bake for another 5 minutes.