Description
Healthy Jalapeno Popper Zucchini Boats filled with cream cheese, cheddar, turkey bacon, garlic, and jalapeños.
Ingredients
Scale
- 4 zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 8 ounces cream cheese, softened
- 1 cup fat-free cheddar cheese, shredded
- 6 turkey bacon strips, cooked and crumbled
- 2 jalapeños, minced
- 2 garlic cloves, minced
Instructions
- Preheat oven to 375°F.
- Brush zucchini with olive oil and sprinkle with salt.
- Bake zucchini halves for 10 minutes.
- Cool slightly and scoop out the centers.
- Beat cream cheese until fluffy.
- Squeeze moisture from scooped zucchini and mix into cream cheese.
- Add cheddar cheese, turkey bacon, jalapeños, and garlic.
- Fill zucchini boats with mixture.
- Bake for 15 minutes until hot and creamy.
- Cool slightly and serve.
Notes
- Do not overbake the zucchini.
- Drain excess moisture from zucchini flesh.
- Adjust jalapeño quantity for desired heat level.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini half
- Calories: 228
- Sugar: 4
- Sodium: 717
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 10
- Cholesterol: 56