Jalapeño Popper Zucchini Boats

Jalapeño Popper Zucchini Boats


Jalapeño poppers are our favorite appetizers so naturally we turned them into an actual dinner. We skipped the frying and put them into zucchini boats for a low-carb, easy take on the favorite we can't get enough of.
  • 4 zucchini, halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 (8-oz.) block cream cheese, softened
  • 2 c. shredded chicken
  • 1 c. shredded Monterey jack , divided
  • 1 c. shredded cheddar, divided
  • 6 strips bacon, cooked and crumbled
  • 2 jalapeños, seeds removed and diced
  • 1 tsp. garlic powder
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
  2. In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.
  3. Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.

How To Make Jalapeño Popper Zucchini Boats

You'll have ZERO guilt eating these low-carb Jalapeño Popper Zucchini Boats.Full recipe: http://dlsh.it/9XzvY1I

Julkaissut Delish Perjantaina 3. toukokuuta 2019