Description
Delicious zucchini boats filled with creamy cheese and spicy jalapenos, offering a healthy alternative to traditional poppers.
Ingredients
Scale
- 4 medium-sized zucchinis
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese (optional)
- 2–3 jalapenos, finely chopped
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- Olive oil for drizzling
- Optional: Beef or turkey bacon bits for topping
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out some flesh to create boats.
- Combine cream cheese, cheddar cheese, feta (if using), jalapenos, garlic, onion powder, smoked paprika, salt, and pepper in a bowl. Mix until smooth.
- Spoon the filling into each zucchini half generously, then drizzle olive oil on top.
- Sprinkle cooked bacon bits on top if desired.
- Place the zucchini boats on a baking sheet and bake for about 25 minutes until tender and bubbly.
- Let cool for a few minutes and garnish with green onions before serving.
Notes
For a vegan option, substitute cream cheese with cashew cream. These boats can also be made low-carb by omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg