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jalapeno popper zucchini boats

Jalapeno Popper Zucchini Boats

These easy Jalapeño Popper Zucchini Boats are a delicious low-carb way to use fresh garden zucchini! Zucchini halves are filled with a creamy mixture of cream cheese, fresh jalapeños, bacon, green onion and cheddar cheese, then baked until tender and bubbly. They're an easy summer side dish or light meal that's packed with jalapeño popper flavor.

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

Ingredients
 

  • 2 Medium sized zucchinis
  • 2 tsp Sea salt
  • 1 8oz package Cream cheese, softened
  • 1/2 tsp Garlic powder
  • 1 Green onion, diced
  • 3 Jalapenos
  • 1/2 pound Bacon, cooked and chopped
  • 1 cup Cheddar cheese, freshly shredded

Instructions
 

  • Preheat the oven to 400℉.
  • Slice the zucchinis in half lengthwise and scoop out the seeds to make a fillable boat. Place them on a foil lined sheet pan.
  • Salt the zucchini and allow to rest for 10-15 minutes to draw out the excess water.
  • Soak up the water from the zucchini with a dry paper towel.
  • In a mixing bowl, beat the cream cheese and garlic powder with a hand mixer.
  • With a spatula, mix in the diced green onions, 2 diced jalapenos, cooked bacon, and 1/2 cup of shredded cheddar cheese.
  • Divide the cream cheese filling evenly among the 4 boats and smooth out the top with the spatula.
  • Sprinkle the remaining 1/2 cup of cheese on top and a few jalapeno slices to each zucchini boat.
  • Bake for 25-30 minutes or until the zucchini is softened slightly and the cheese is melted, bubbly, and browning.
  • Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition

Serving: 1zucchini boatCalories: 250kcal
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