Jalapeño Popper Zucchini Boats
These Jalapeno Popper Zucchini Boats recipe offers a fresh twist on the classic appetizer. It channels all the flavor of your favorite crispy, fried food while making it significantly healthier by turning it into a zucchini boat. This low-carb dish or appetizer has all the flavor of jalapeño poppers, including a spicy kick and all the melted, creamy, cheesy flavor you love.
Ingredients
(8 servings)
- 4 zucchini halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 8 ounces cream cheese softened
- 1 cup fat free shredded cheddar cheese
- 6 strips turkey bacon cooked and crumbled
- 2 jalapeños seeds removed and minced
- 2 cloves fresh garlic minced
Directions
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Preheat oven to 375 degrees. Brush the zucchini with olive oil and sprinkle with salt. Place cut side up on a baking sheet spray with non stick spray. Bake for about 10 minutes or just until the zucchini begins to soften.
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Remove zucchini from oven and let cool. Once cool to the touch, scoop out the middle of the zucchini to create a boat. Set aside the scooped portion.
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In a mixing bowl, add the cream cheese. Mix on medium high speed until soft and fluffy. Squeeze out any excess liquid from the scooped out portion of the zucchini and add to the cream cheese, mix on low until combined. Gently stir in remaining ingredients.
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Spoon the cream cheese mixture into the center for the zucchini boats and bake for about 15 minutes or until the cheese mix is melt-y. Let cool slightly before serving.
Nutrition Facts
Serving Size: 1zucchini half
Calories: 196kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 716mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 1mg
