June 30, 2024

Jalapeno Popper Zucchini Boats

These Jalapeno Popper Zucchini boats are the bomb! To describe the flavor, it’s like eating all the goodness of a jalapeno popper but submerged in a crunchy zucchini boat. The chopped jalapeno comingling with the cream cheese, bacon (oh ya baby gotta have the bacon), cilantro and other great ingredients give this dish a 5-star review in my book. It’s very keto friendly too!

I came across this recipe How to make Stuffed Zucchini Boats (realfoodbydad.com). It looked so good on its own, but I’ve been craving jalapeno poppers, so I adapted the recipe to make Jalapeno Popper Zucchini boats.

When preparing dinner, I always consider my husband’s preferences. He’s a staunch carnivore, and though he’ll tolerate vegetables—or “veg,” as I call them—he’s not their biggest fan. I, on the other hand, adore “veg” and often struggle to figure out what to serve alongside “the meat.” Another salad? Big sigh! But then, Jalapeno Popper Zucchini Boats came to the rescue. They’re a dish he can enjoy, and I get my beloved “veg” fix without resorting to salad. Plus, they’re loaded with bacon, cream cheese, and jalapenos—absolute bliss! These delights are nestled in a hollowed-out zucchini, and guess what? He absolutely loved it!

The ingredients:

Zucchinis: The vehicle that holds all the goodness. I used 2 zucchinis, sliced lengthwise and the inside scraped out. Be sure not to scrap so much of the meat out that it comprises the structure of the boat. Remember this is where the goodness goes.

Jalapeno: I chopped up 1 large jalapeno with the seeds scraped out. If you like it spicier you can add the seeds or another jalapeno or hot sauce (I like jalapeno hot sauce for this). If it’s to spicy decrease the amount of the chopped jalapeno.

Bacon, Bacon, Bacon: Slices of crisp bacon, chopped up. What else is there to say.

Seasoning: Garlic, cayenne pepper, cumin, salt and pepper.

The Cheese: I used fontina because it’s a mild cheese that melts really well. If you can’t find it or want to use what you have on hand, cheddar cheese, mozzarella or monterey jack are good as well. Honestly, any cheese that melts well will work with these.

Lastly Cream Cheese: The cream cheese is always what defines a good jalapeno popper, and in this gives it that creaminess we crave.

Jalapeno Popper Zucchini Boat

These Jalapeno Popper Zucchini boats are the bomb! To describe the flavor, it's like eating all the goodness of a jalapeno popper but submerged in a crunchy zucchini boat. The chopped jalapeno comingling with the cream cheese, bacon (oh ya baby gotta have the bacon), cilantro and other great ingredients give this dish a 5-star review in my book. It's very keto friendly too!

4 whole Zucchinis (sliced lengthwise)
6 strips bacon (chopped)
1 large jalepeno (chopped)
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne
1/2 cup cheese (cheddar, monterary jack, fontina)
1/2 cup cream cheese (softened)
Salt and Pepper to taste (taste the filling before adding the salt. )

Zucchini:

Slice the zucchini lengthwise and score (slice through the flesh) the inside of the flesh. Be sure not to cut through the skin.
Place flesh side down on a paper towel to draw out the water. Let sit for about 15 minutes.
Using a spoon, scrape or dig out the flesh. Be sure to leave about a 1/4 of an inch to preserve the walls of the zucchini.
Place zucchini boats on a foil lined sheet pan.