Irresistible Jalapeno Popper Zucchini Boats You’ll Love

These Jalapeno Popper Zucchini Boats transform a classic favorite into a fresh and healthy appetizer, perfect for gatherings and easy customization.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 4 boats

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

2 medium Zucchini Choose wide zucchinis for better capacity
1 tablespoon Olive Oil Avocado oil can be substituted
1 teaspoon Kosher Salt Essential for flavor enhancement

For the Cheesy Filling

8 ounces Cream Cheese Greek yogurt can be used for a lighter version
1 cup Cheddar Cheese (fat-free) Dairy-free cheese can be used for a vegan option
4 slices Turkey Bacon Regular bacon can be used or omit for vegetarian
2 Jalapeños Remove seeds for milder flavor or use pickled jalapeños
2 cloves Garlic Cloves Fresh garlic enhances flavor

Equipment

Baking sheet
Mixing bowl
Sharp knife

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the flesh to create boats.
Drizzle olive oil and sprinkle kosher salt on the zucchini halves.
Bake the zucchini for about 10 minutes until slightly softened.
In a bowl, mix together cream cheese, reserved zucchini flesh, cheddar, turkey bacon, jalapeños, and garlic.
Fill the zucchini boats with the cheesy filling.
Bake the filled zucchini boats for an additional 15 minutes.
Allow to cool for a few minutes before serving.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 8gProtein: 13gFat: 18gSaturated Fat: 9gCholesterol: 50mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 5mg

Notes

These Jalapeno Popper Zucchini Boats are perfect for customizing with additional proteins or vegetables based on your preference.

Tried this recipe?

Let us know how it was!