Jalapeno Popper Zucchini Boats Recipe

Introduction

Jalapeno Popper Zucchini Boats are a delicious, low-carb twist on a classic appetizer. These savory zucchini halves are stuffed with a creamy, spicy mixture that’s baked to melty perfection. They make a perfect snack or side dish for any occasion.

Ingredients

• 4 zucchini (halved lengthwise)
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• 8 ounces cream cheese (softened)
• 1 cup cheddar cheese (fat-free, shredded)
• 6 turkey bacon strips (cooked, crumbled)
• 2 jalapeños (seeds removed, minced)
• 2 garlic cloves (fresh, minced)

Instructions

1. Step 1: Preheat the oven to 375 degrees. Brush the zucchini halves with olive oil and sprinkle with Kosher salt. Place cut side up on a baking sheet sprayed with non-stick spray. Bake for about 10 minutes, or until the zucchini begins to soften.
2. Step 2: Remove the zucchini from the oven and let cool until safe to handle. Scoop out the middle of each zucchini half to create a boat shape, setting aside the scooped flesh.
3. Step 3: In a mixing bowl, beat the softened cream cheese on medium-high speed until fluffy. Squeeze out any excess liquid from the reserved zucchini flesh and mix it into the cream cheese on low speed until combined.
4. Step 4: Gently stir in the shredded cheddar cheese, crumbled turkey bacon, minced jalapeños, and minced garlic until evenly distributed.
5. Step 5: Spoon the cream cheese mixture into the zucchini boats. Bake for about 15 minutes, or until the filling is melted and bubbly. Let cool slightly before serving.

Tips & Variations

• For extra heat, leave some jalapeño seeds in the filling or add a dash of cayenne pepper.
• Use regular bacon or vegetarian bacon alternatives to suit dietary preferences.
• Try swapping cheddar for pepper jack cheese to enhance the spicy flavor.
• To make it vegetarian, omit bacon and add chopped mushrooms or spinach instead.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees for 10 minutes or until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these zucchini boats ahead of time?

Yes, you can assemble the boats and store them covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use frozen zucchini for this recipe?

Frozen zucchini is not recommended as it tends to release excess water when thawed, which can make the boats soggy and affect the filling’s texture.

Jalapeno Popper Zucchini Boats Recipe

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★★★★★

4.7 from 57 reviews

These Jalapeno Popper Zucchini Boats are a delicious low-carb twist on the classic jalapeno popper appetizer. Hollowed zucchini halves are filled with a creamy mixture of softened cream cheese, shredded cheddar, crunchy turkey bacon, minced jalapeños, and fresh garlic, then baked until golden and melty. Perfect as a flavorful snack, appetizer, or side dish that combines a fresh vegetable base with spicy, savory filling.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 zucchini boat halves (serves 4 people) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Zucchini Base

• 4 zucchini, halved lengthwise
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Filling

• 8 ounces cream cheese, softened
• 1 cup fat-free shredded cheddar cheese
• 6 turkey bacon strips, cooked and crumbled
• 2 jalapeños, seeds removed and minced
• 2 garlic cloves, fresh and minced

Instructions

1. Preheat and prepare zucchini: Preheat your oven to 375 degrees Fahrenheit. Brush each zucchini half with olive oil and sprinkle them evenly with kosher salt. Arrange the zucchini cut side up on a baking sheet sprayed with non-stick spray. Bake for about 10 minutes until the zucchini starts to soften.
2. Scoop out zucchini centers: Remove the zucchini from the oven and allow them to cool until they can be handled comfortably. Using a spoon, carefully scoop out the inner flesh of each zucchini half to create a hollow “boat.” Set aside the scooped flesh for the filling.
3. Mix cream cheese base: Place the softened cream cheese into a mixing bowl. Beat on medium-high speed until it becomes soft and fluffy.
4. Combine filling ingredients: Squeeze any excess liquid from the reserved scooped zucchini flesh and add it to the cream cheese. Mix on low speed to combine evenly. Gently fold in the shredded cheddar cheese, crumbled turkey bacon, minced jalapeños, and minced garlic until well incorporated.
5. Fill zucchini boats: Spoon the cheese and jalapeño mixture into the hollowed zucchini halves, filling them generously.
6. Bake loaded zucchini boats: Place the filled zucchini boats back onto the baking sheet and bake for approximately 15 minutes, or until the cheese filling is melted and bubbly.
7. Serve: Allow the zucchini boats to cool slightly before serving to enjoy the melty, spicy flavors at their best.

Notes

• To reduce heat, remove all the seeds and membranes from the jalapeños before mincing.
• For a vegetarian version, omit the turkey bacon or substitute with a plant-based bacon alternative.
• Use full-fat cream cheese for a richer, creamier texture.
• Make sure to squeeze out excess moisture from the scooped zucchini to prevent a watery filling.
• Try adding chopped green onions or chives for extra freshness.

Keywords: jalapeno popper, zucchini boats, low carb appetizer, baked zucchini, stuffed zucchini, cream cheese filling, turkey bacon, spicy snack