Credit: Delish.com
Jalapeño poppers are our favorite appetizers, so naturally, we turned them into an actual dinner. We skipped the frying and put them into zucchini boats for an easy, low-carb take on the favorite we can’t get enough of.
Jalapeño Popper Zucchini Boats
Ingredients
- 4 zucchini halved lengthwise
- 2 tbsp olive oil extra virgin
- kosher salt
- freshly ground black pepper
- 1 8 oz block cream cheese softened
- 2 cups Monterey Jack shredded, divided
- 1 cup shredded cheddar cheese divided
- 6 strips bacon cooked and crumbled
- 2 jalapeños seeds removed and diced
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side up into bottom of 9"-x-13" baking dish. Drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
- In a large bowl, combine cream cheese, shredded chicken, 1/2 cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.
- Spoon filling into zucchini and top with remaining 1/2 cup of each cheese and bake until cheese is melty, 15 minutes.
Notes
346 calories, 5 grams of carbs, 25.1 grams of fat,
and 24 grams of protein. Based on an 8 serving, one boat, recipe.
and 24 grams of protein. Based on an 8 serving, one boat, recipe.
0 comments on “Jalapeño Popper Zucchini Boats”Add yours →