3 large zucchini cut into bit size chunks or you have an extra large zucchini that snuck up on you approximately 10-12 cups. I roasted it at 400 for 10 minutes to help remove some of the water, then let cool.
2 - 8 oz blocks of cream cheese, softened
2 cups shredded Pepper Jack cheese
2 cups shredded cheddar cheese
2 large jalapenos, veins and seeds removed, diced, plus 2 more jalapenos thinly sliced
In a large bowl, mix together the zucchini & chicken
Add the shredded cheese, reserving 1 cup to put on top of casserole
Add the diced jalapenos and bacon, reserving the thinly slice jalapeno to put on top of casserole
Mix everything together
Break the cream cheese into small pieces, add to the mixture and mix to combine. There will still be chunks of cream cheese which ok, they will melt and add to yummy cheesiness
Spray a 9 x 13 baking dish with non-stick spray
Scoop the mixture into the baking dish. Spread the remaining cup of shredded cheese on tip, then the sliced jalapenos
Bake for approximately 30-45 minutes until heated through and the cheese is melted
You can prepare the casserole ahead of time and refrigerate. Remove from refrigerator 30 minutes before you plan to bake it
