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Jalapeño Popper Zucchini Boats

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

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.