Jalapeño Popper Zucchini Boats

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

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 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


  • 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.


346 calories, 5 grams of carbs, 25.1 grams of fat,
and 24 grams of protein. Based on an 8 serving, one boat, recipe.

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