Servings
Font
Back
Cheesy Jalapeño Popper Stuffed Zucchini Boats
5 from 42 votes

Cheesy Jalapeño Popper Stuffed Zucchini Boats

Cheesy Jalapeño Popper Stuffed Zucchini Boats hollow out tender zucchini halves and fill them with a creamy mixture of cream cheese, sharp cheddar, pickled and fresh jalapeños, and yogurt or sour cream. The filling is seasoned with garlic powder and a touch of salt, topped with toasted panko breadcrumbs and extra cheddar cheese, then baked until golden and bubbly. The dish offers a balance of creamy, spicy, and crunchy textures with fresh notes from the zucchini.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 6 servings
Calories: 158 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Bring a large pot of water to boil.
  3. Slice zucchini in half lengthwise and blanch in boiling water for 2 minutes.
  4. Remove from water with tongs, run under cold water, and set aside.
  5. 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.
  6. Soften cream cheese on the counter or in the microwave for 30 seconds, until easily stirred.
  7. Add yogurt (or sour cream), 2/3 of your cheddar cheese, pickled and fresh jalapeños, garlic powder, and salt.
  8. Add as much jalapeño as you want to control the heat. As written, they're medium.
  9. Mix well and set aside.
  10. 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!
  11. 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.
  12. 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.
  13. For extra-melty poppers, microwave for 30 seconds before serving. (optional but OMG cheesy!)
  14. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 158

% 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.