Description
These Jalapeno Popper Zucchini Boats are a low-carb twist on a classic favorite—loaded with creamy cheese, crispy turkey bacon, and a spicy jalapeño kick. Perfect for quick dinners or crowd-pleasing appetizers!
Ingredients
Scale
- 4 zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 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, minced
Instructions
- Preheat oven to 375°F. Brush zucchini halves with olive oil and sprinkle with salt. Place cut side up on a baking sheet sprayed with nonstick spray.
- Bake for 10 minutes, until slightly softened. Remove and let cool.
- Scoop out the center of each zucchini half to create boats. Set aside the scooped zucchini.
- In a bowl, beat cream cheese until smooth and fluffy.
- Squeeze excess moisture from the scooped zucchini and mix it into the cream cheese.
- Stir in cheddar cheese, turkey bacon, jalapeños, and garlic.
- Spoon the mixture into the zucchini boats.
- Bake for 15 minutes, until hot and melty.
- Let cool slightly before serving.
Notes
- For less heat, reduce the number of jalapeños or remove all seeds.
- Add breadcrumbs on top for a crunchy finish.
- Swap turkey bacon with regular bacon or a vegetarian alternative if preferred.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 35 mg