Cheesy Jalapeño Popper Stuffed Zucchini Boats
User Reviews
5
Cheesy Jalapeño Popper Stuffed Zucchini Boats
Description
After blanching the zucchini halves to soften them slightly, the centers are scooped out to create boats that hold a rich filling made by blending softened cream cheese with yogurt or sour cream, diced pickled and fresh jalapeños, cheddar cheese, garlic powder, and seasoning. Toasted panko breadcrumbs add a crispy topping when sprinkled over the filled zucchini and baked at 400°F.
The combination of pickled and fresh jalapeños allows for control of heat intensity and adds layered flavor complexity. The creamy cheese base balances the heat of the peppers, while the zucchini provides a mild, moist vessel. Garnishing with fresh parsley adds a bright herbal note.
This recipe yields about six zucchini boats but can be scaled up for larger gatherings. It works well as an appetizer or side dish and accommodates adjustments in spice level by varying jalapeño quantities or adding hot sauce. The use of yogurt or sour cream can be substituted depending on preference.
Ingredients
- 3 zucchini
- 4 oz cream cheese
- 3 oz cheddar cheese plus extra for topping, grated sharp
- 3-4 TBSP yogurt or sour cream, plain, Greek
- 1-2 TBSP jalapeño diced, jarred, pickled
- 1 jalapeño (seeds/stem removed + minced)
- ¼ tsp garlic powder
- ⅛ tsp salt
- ⅓ cup panko breadcrumbs
- parsley optional, for garnish
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
- Use all pickled, all fresh, or a combination of jalapeños to adjust heat and flavor.
- Control spiciness by varying the amount of fresh jalapeño and optionally adding hot sauce to the filling.
- The recipe yields six zucchini boats but can be increased for larger groups.
- Zucchini boats can be cut into smaller pieces and served with toothpicks for parties.
- Toasting panko crumbs with butter or oil adds extra crispiness to the topping.
- Nutrition estimates are approximate and should be adjusted as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
