Jalapeno Popper Zucchini Boats Recipe
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.
- 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
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
- 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.
- 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.
- Mix cream cheese base: Place the softened cream cheese into a mixing bowl. Beat on medium-high speed until it becomes soft and fluffy.
- 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.
- Fill zucchini boats: Spoon the cheese and jalapeño mixture into the hollowed zucchini halves, filling them generously.
- 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.
- 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
Find it online: https://ricoloranz.com/jalapeno-popper-zucchini-boats-recipe/
