Baked Chile Rellenos

(from Cooking Light)
Serves 5

5 large poblano chiles
cooking spray
2 ½ cups thinly sliced zucchini
1 teaspoon minced garlic
1 teaspoon ground cumin, divided
2 jalapeño peppers
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 ½ cups (6 ounces) shredded mozzarella cheese
1 cup shredded cooked chicken breast
½ teaspoon salt

1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty zip-lock plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds, leaving stems intact. (I chop off the tops, remove the seeds and stuff from the top. I don’t have any stems left, but I find it easier to stuff without tearing the chile.)
3. Heat a medium saucepan over medium-high heat. Coat with cooking spray. Add zucchini and garlic; cook 4 minutes or until crisp-tender. Stir in ½ teaspoon cumin, jalapeño peppers, tomatoes and tomato sauce; bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeño peppers.
4. Preheat oven to 350º.
5. Combine ½ teaspoon cumin, cheese, chicken and salt in a bowl, tossing to combine. Spoon about ½ cup cheese mixture into each chile, and secure with a wooden pick. Place stuffed chiles in an 11 x 7-inch baking dish coated with cooking spray; pour tomato mixture over stuffed chiles. Cover, and bake at 350º for 20 minutes. Uncover; bake an additional 10 minutes or until thoroughly heated.