Jalapeño Popper Zucchini Boats | Best Summer Side Dish

Jalapeño Popper Zucchini Boats are a delicious way to use up your zucchini this summer. This low carb side dish or appetizer has all the goodness of a jalapeño popper, but with the extra goodness of zucchini.

This Jalapeño Popper Zucchini Boat recipe is a great way to use up those larger zucchinis that may have gotten away from you in the garden. We will be scooping out the inside to get all the large seeds out leaving lots of room for the good stuff (the jalapeño popper dip).

Jalapeño Popper dip is one of my favorite's to munch on. What's not to like about cheese, bacon, jalapeños, and more cheese? I love to eat jalapeño popper dip cold, but there is something magical that happens when you bake all the ooey gooey cheese and it melts into the bacon and jalapeños.

How do I get the Zucchini Boat to not be so watery?

If you didn't know zucchini is full of water! So you have to do something to pull out some of that moisture so your dish doesn't become a watery soupy mess. For this stuffed zucchini recipe I set the zucchini on a baking sheet, sprinkle with salt, then flip upside down for at least 10 minutes. The salt helps to draw out the extra moisture. Then you can flip it over and gently pat out any excess water.

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Creamy Zucchini Bake

This Creamy Zucchini Bake is the ultimate summer side dish! Zucchini slices are covered with an easy cream sauce and baked until bubbly and golden.

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Jalapeño Popper Zucchini Boats

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Jalapeño Popper Zucchini Boats are a delicious way to use up your zucchini this summer. This low carb side dish or appetizer has all the goodness of a jalapeño popper, but with the extra goodness of zucchini. 

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Appetizer, Side Dish

Ingredients Instructions

Ingredients

  

1x2x3x?

• 1 medium/large zucchini
• 8 oz cream cheese softened
• 1 ½ cup cheddar cheese shredded
• ½ lb bacon cooked + crumbled
• 1-2 jalapeños diced
• 1 tablespoon salt

Instructions

 

1. Preheat oven to 350.
2. Cut your zucchini in half lengthwise. Scoop out the interior seeds.
3. Set zucchini on a baking sheet, sprinkle with salt, then flip upside down for at least 10 minutes. This helps to draw out the extra moisture.
4. In a medium bowl combine cream cheese, bacon, jalapeños and 1 cup of cheddar cheese.
5. Flip zucchini's over and gently pat out any remaining liquid on the surface.
6. Fill the zucchini boats with the cream cheese mixture and then sprinkle with the remaining cheddar cheese.
7. Bake for 25-30 minutes. Or until the zucchini is your desired doneness.

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