Cheesy Jalapeño Popper Stuffed Zucchini Boats
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5.0
42 reviews
Excellent
Cheesy Jalapeño Popper Stuffed Zucchini Boats
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These easy cheesy Jalapeño Popper Stuffed Zucchini Boats are a must-try appetizer!
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Ingredients
- 3 zucchini squash
- 4 oz cream cheese
- 3 oz grated sharp cheddar cheese plus extra for topping
- 3-4 TBSP plain greek yogurt or sour cream
- 1-2 TBSP diced jarred/pickled jalapeños
- 1 Jalapeño (seeds/stem removed + minced)
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅓ cup panko breadcrumbs
- parsley to garnish optional
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Instructions
- Pre-heat oven to 400 degrees F.
- Bring a large pot of water to boil.
- Slice zucchini in half lengthwise and blanch in boiling water for 2 minutes.
- Remove from water with tongs, run under cold water, and set aside.
- Once cool enough to handle, use a mellon baller, spoon, or pairing knife to scoop out the seeds from the center of the zucchini out (potato-skin style!) leaving maybe 1/4 inch or so to maintain shape.
- Soften cream cheese on the counter or in the microwave for 30 seconds, until easily stirred.
- Add yogurt (or sour cream), 2/3 of your cheddar cheese, pickled and fresh jalapeños, garlic powder, and salt.
- Add as much jalapeño as you want to control the heat. As written, they're medium.
- Mix well and set aside.
- For an extra-golden, extra-crispy topping, toast your panko in a skillet on medium-low heat with a teeny bit of butter, oil, or spray oil until golden. This is optional but delicious!
- Blot your zucchini dry with a paper towel and spoon in your filling, approx. 2-3 TBSP of filling per zucchini boat. Top with remaining cheddar (and even extra if you're feeling super cheesy!) and sprinkle panko on top.
- Bake at 400 degrees F on a baking sheet for 15-20 minutes until tender yet firm. For softer squash, feel free to add a few extra minutes bake time.
- For extra-melty poppers, microwave for 30 seconds before serving. (optional but OMG cheesy!)
- Garnish with parsley if desired and dig in!
Notes
- Feel free to use all pickled or all fresh jalapeños for this recipe, depending on what you have on hand! I looooove the taste of pickled jalapeños mixed in with the fresh ones and always include both, hence the measurements. Anything goes - just rock those jalapeños! Use a little - or a LOT!
- Adjust down for mild and amp things up with extra fresh jalapeño for a supremely spicy popper. You can even amp things up further with a little hot sauce mixed into the filling! Have fun with it + let your taste buds be your guide!
- This recipe can be easily doubled, tripled, or quadrupled to feed a crowd! As written it yields 6 zucchini boats, which can be cut in smaller pieces and served with toothpicks for a fun party appetizer.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
7g
(2%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
260mg
(11%)
Potassium
313mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
645IU
(13%)
Vitamin C
20mg
(22%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 260mg | 11% |
| Potassium | 313mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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