Description

Jalapeno Popper Zucchini Boats are a mouthwatering and healthy twist on the beloved appetizer. These stuffed zucchini boats combine creamy cheese, spicy jalapeños, and savory bacon for an irresistible flavor that’s perfect for parties, game nights, or simply as a light meal. Gluten-free and low-carb, they cater to various dietary preferences without sacrificing taste. Whether you’re a novice cook or a seasoned chef, this easy recipe allows for customization in spice levels, making it suitable for everyone—from kids to adults. Prepare these delightful bites ahead of time for quick snacks or meals and impress your guests with both their flavor and presentation.

Ingredients

Scale

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

Instructions

Preheat your oven to 375°F (190°C). Brush zucchini halves with olive oil and sprinkle with salt. Bake cut side up on a baking sheet for about 10 minutes until slightly softened.
Allow zucchinis to cool, then scoop out the centers to create boats.
In a mixing bowl, beat cream cheese until fluffy using an electric mixer. Drain excess moisture from scooped zucchini flesh before adding it to the cream cheese. Mix in cheddar cheese, crumbled bacon, jalapeños, and garlic until well combined.
Fill each zucchini boat with the mixture and return to the oven for another 15 minutes until bubbly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 boat (approximately 90g)
Calories: 150
Sugar: 2g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 11g
Cholesterol: 30mg

Keywords: Use fresh ingredients for optimal flavor. Adjust spice levels by modifying the amount of jalapeños used. Top with breadcrumbs or extra cheese before baking for added texture.