- 1 of 3 Heat broiler. Split zucchini lengthwise; scoop out and discard seeds. Place on a foil-lined rimmed baking sheet, and toss with oil and 1/4 tsp each salt and pepper. Broil cut side down for 4 minutes. Flip zucchini and leave on baking sheet.
- 2 of 3 Meanwhile, bring a medium pot of water to a boil, add potatoes and cook 8 to 10 minutes, until tender. Drain and transfer to a large bowl. Smash potatoes with yogurt and half the cheddar. Stir in corn, chicken, thyme and 1/4 tsp each salt and pepper.
- 3 of 3 Divide potato mixture evenly among zucchini. Top with remaining cheddar. Broil 8 to 10 minutes, until browned and heated through.
Servings Per Recipe: 4
Per Serving: 6 g sat. fat, 379 kcal cal., 15 g Fat, total, 685 mg sodium, 36 g carb., 4 g fiber, 9 g sugar, 29 g pro.