Channel all the flavor of fried jalapeño poppers into a healthier baked zucchini boat!
Do you love jalapeno poppers, yet scorn how undesirable they are? We’re here to convey the products. Our Jalapeno Popper Zucchini Boats formula offers a new bend on the exemplary tidbit. It channels all the kind of your #1 firm, seared food while making it essentially better by transforming it into a zucchini boat. This low-carb side dish or hors d’oeuvre has all the kind of jalapeno poppers, including a hot kick and all the dissolved, smooth, messy flavor you love.
For these Jalapeno Popper Zucchini Boats, attempt to discover zucchini that are on the more extensive side. The greater the zucchini, the really filling you can pack in. At that point, start by slicing the zucchini down the middle longwise. Scoop out enough of vegetable tissue so you’ll have heaps of space for the filling, yet leave enough so the zucchini will keep its shape. In the event that you figure your zucchini may fall over and spill in the broiler, don’t hesitate to cut a little off its rear to make a level stage.
Since the zucchini boats are cooked, how about we talk garnishes. In the event that you needed to make this dish somewhat more filling, you could transform it into a principle dish or a light supper by adding cooked destroyed chicken or crushed margarine beans to the cream cheddar filling. For the jalapeno part of these Jalapeno Popper Zucchini Boats, don’t hesitate to utilize cured or crisp as indicated by your taste. While we’ve recommended mincing them, you could likewise cut a couple on top for introduction.
This recipe gives a healthy twist to a classic junk food appetizer. Your friends and family are sure to love the cheesy, spicy goodness.
Ingredients
- 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 bacon strips cooked, crumbled
- 2 jalapeños seeds removed, minced
- 2 garlic cloves fresh, minced.
Instructions
- 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.
- 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.
- 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.
- 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.
