Description
Try these delicious Jalapeno Popper Zucchini Boats for a spicy twist on a classic appetizer. Discover the recipe now!
Ingredients
Scale
- 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 Turkey-bacon strips (cooked, crumbled)
- 2 jalapeños (seeds removed, minced)
- 2 garlic cloves (fresh, minced)
Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg