Jalapeño Popper Zucchini Boats
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.
Ingredients
- 1 medium/large zucchini
- 8 oz cream cheese softened
- 1 1/2 cup cheddar cheese shredded
- 1/2 lb bacon cooked + crumbled
- 1-2 jalapeños diced
- 1 tbsp salt
Instructions
- Preheat oven to 350.
- Cut your zucchini in half lengthwise. Scoop out the interior seeds.
- 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.
- In a medium bowl combine cream cheese, bacon, jalapeños and 1 cup of cheddar cheese.
- Flip zucchini's over and gently pat out any remaining liquid on the surface.
- Fill the zucchini boats with the cream cheese mixture and then sprinkle with the remaining cheddar cheese.
- Bake for 25-30 minutes. Or until the zucchini is your desired doneness.
