Description
Jalapeño Popper Zucchini Boats are a low-carb, high-flavor appetizer that combines the spicy, creamy goodness of jalapeño poppers with the wholesome crunch of zucchini. Filled with a rich blend of cream cheese, turkey bacon, cheddar, and fresh jalapeños, these baked zucchini boats are perfect for game days, parties, or snack cravings.
Ingredients
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4 medium zucchini, halved lengthwise
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1 tbsp olive oil
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1 tsp kosher salt
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8 oz cream cheese, softened
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1 cup shredded fat-free cheddar cheese
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6 strips of turkey pheasant cooked and crumbled
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2 jalapeños, seeds removed and minced
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2 garlic cloves, minced
Instructions
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Preheat oven to 375°F and spray a baking sheet with non-stick spray.
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Brush zucchini halves with olive oil, sprinkle with salt, and place cut-side up on the baking sheet. Bake for 10 minutes.
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Let cool slightly, then scoop out centers to create zucchini “boats.”
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Beat cream cheese until fluffy. Mix in the scooped zucchini flesh.
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Fold in cheddar, crumbled turkey bacon, jalapeños, and garlic.
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Fill zucchini boats with the mixture. Bake for another 15 minutes until bubbly.
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Let cool a few minutes before serving.
Notes
Use the scooped zucchini to add moisture to the filling.
Leave in some jalapeño seeds for more heat.
Swap turkey bacon for regular if preferred.
These taste great warm or at room temp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American