Mexican Zucchini Chicken Bites

• 2 medium zucchini sliced into thin rounds
• 1 tbsp. olive oil
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• salt & freshly ground black pepper
• 1 1/2 cups chopped rotisserie chicken
• 1/2 cup salsa
• 1/2 red onion, chopped
• 1 cup shredded Mexican blend cheese

Optional Toppings

• Avocado, cut into chunks
• Salsa
• Sour Cream
• Sliced black olives
• Sliced pickled jalapeños

Place the sliced zucchini into a large ziploc bag.  Pour the olive oil over the top and mix well.  Add the cumin, paprika and chili powder and massage into the zucchini with your hands.  Seal the bag and put in the fridge for about an hour.

Place the chopped chicken in a second ziploc bag and pour the salsa over it.  Massage salsa into the chicken, seal the bag and put in the fridge for about an hour.

Preheat oven to 400F.  Line a baking pan with parchment paper.

Lay the marinated sliced zucchini out on the pan and lightly season with salt & freshly ground black pepper. Bake until tender, about 10 minutes.  

Bring the pan out of the oven and top each zucchini round with a scoop of the marinated chicken and sprinkle with chopped red onion. Sprinkle the cheese over the top of all of them.  Bake until the cheese is melted and the chicken is warmed through, about 10 minutes.

Top with your favorite toppings such as avocado, salsa, sour cream, black olives and pickled jalapeños.  Enjoy!