Jalapeño Popper Zucchini Boats
Deliciously stuffed zucchini boats with a creamy jalapeño filling; perfect for a unique appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 2 jalapeños, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the zucchinis under cool water and pat dry. Slice in half lengthwise and scoop out the center.
- Combine cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, salt, and pepper in a bowl and mix until creamy.
- Fill each zucchini half with the creamy jalapeño mixture.
- Arrange filled zucchinis on a baking sheet lined with parchment paper.
- Drizzle olive oil over the tops.
- Bake for about 20-25 minutes, until zucchinis are tender and cheese is bubbly.
- Cool for a few minutes before serving.
Notes
For a crispy topping, add breadcrumbs before baking. You can prepare the zucchini boats a day ahead and refrigerate them.
Nutrition
- Serving Size: 1 boat
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: Jalapeño, Zucchini, Appetizer, Vegetarian, Baking