Jalapeno Popper Zucchini Boats: A Cheesy, Spicy Delight

These Jalapeno Popper Zucchini Boats are a healthy twist on a classic appetizer, packed with cheesy, spicy goodness.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 boats

Course: Appetizers

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

2 medium Zucchini Choose wider ones for more stuffing space.
1 tablespoon Olive Oil Can substitute with avocado oil.
1 teaspoon Kosher Salt Adjust to your taste.

For the Filling

8 ounces Cream Cheese Ensure it's softened for easy mixing.
1 cup Cheddar Cheese (Fat-Free, Shredded) Can swap for regular cheddar.
4 slices Turkey Bacon Regular bacon can be used if desired.
2 Jalapeños Can use pickled jalapeños for less heat.
2 cloves Garlic (Minced)

Equipment

Oven
baking sheet
Mixing Bowl
Spoon

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C).
Brush the cut sides of halved zucchinis with olive oil and sprinkle with kosher salt.
Bake the zucchinis for 10 minutes, until slightly softened.
Scoop out some of the flesh to create a hollow boat shape.
Mix the softened cream cheese, zucchini flesh, cheddar cheese, turkey bacon, jalapeños, and garlic in a bowl until well blended.
Fill the zucchini halves with the creamy filling.
Bake the filled boats for an additional 15 minutes until the cheese is melted and golden brown.
Let cool for a few minutes before serving.

Nutrition

Serving: 1boatCalories: 240kcalCarbohydrates: 8gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

For optimal flavor, mix the filling thoroughly and ensure the cream cheese is well-softened.

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