Jalapeno Popper Zucchini Boats
A delicious and healthy twist on traditional jalapeno poppers featuring zucchini boats stuffed with a creamy, spicy filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchini
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1–2 jalapenos, diced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- Olive oil for drizzling
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the zucchini by slicing them in half lengthwise and scooping out some of the insides.
- Make the filling by combining cream cheese, cheddar, jalapenos, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Stuff the zucchini halves with the cheesy jalapeno mixture.
- Top with breadcrumbs, and drizzle with olive oil if desired.
- Bake in the preheated oven for about 25-30 minutes until tender and bubbly.
- Serve warm with chopped green onions on top.
Notes
These boats are best served warm and can be paired with dipping sauces like ranch or salsa.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: zucchini boats, jalapeno poppers, healthy appetizer, vegetarian recipe, low-carb dish