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Jalapeno Popper Zucchini Boats

Jalapeno Popper Zucchini Boats That Wow Your Taste Buds

Delicious Jalapeno Popper Zucchini Boats are a gluten-free, low-carb appetizer packed with flavor that will impress your guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 whole Zucchini Use wider zucchinis for maximum filling capacity.
  • 2 tablespoons Olive Oil Enhances flavor and helps with baking; any neutral oil works too.
  • 1 teaspoon Kosher Salt Adjust the amount to elevate the flavor to your liking.
For the Creamy Filling
  • 8 ounces Cream Cheese Provides a rich, creamy base; swap with Neufchâtel for a lighter version if desired.
  • 1 cup Cheddar Cheese (fat-free, shredded) Adds cheesy goodness; feel free to substitute with your favorite cheese.
  • 4 strips Turkey Bacon Cooked and crumbled; traditional bacon can be used for extra richness or omitted for a vegetarian option.
  • 2 tablespoons Jalapeños Seeds removed, minced; pickled jalapeños are also great for a milder taste.
  • 2 cloves Garlic Fresh, minced; can be swapped for garlic powder (1/4 teaspoon) if necessary.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Spoon or melon baller
  • Sharp Knife
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the flesh to create the boat shape. Brush insides with olive oil and sprinkle with kosher salt.
  3. Place zucchini halves cut side up on a baking sheet and bake for about 10 minutes until slightly softened.
  4. In a medium bowl, combine softened cream cheese with scooped zucchini flesh, mixing until creamy and fluffy.
  5. Stir in shredded cheddar cheese, crumbled turkey bacon, minced jalapeños, and garlic to the cream cheese mixture.
  6. Spoon the creamy filling into the baked zucchini halves, leaving a bit of room on top.
  7. Return the loaded zucchini boats to the oven and bake for an additional 15 minutes until cheese is melted and bubbly.
  8. Remove from the oven, let cool for a few minutes, and serve warm.

Nutrition

Serving: 1boatCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 450mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 20mgIron: 4mg

Notes

Best enjoyed warm. Can be made ahead and reheated in the oven for a delicious low-carb appetizer.

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