Jalapeño Popper Stuffed Zucchini
Prepare to witness a whole new level of zucchini like you've never experienced before.
Ingredients
- 3 medium zucchini, ends removed and halved crosswise
- 6 oz. cream cheese, softened
- 1/2 c. shredded mozzarella, divided
- 1/2 c. shredded Cheddar
- 3 slices bacon, cooked and crumbled
- 1 tbsp reserved for topping
- 1 jalapeno, minced
- 1 tsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 1 tbsp. chopped parsley
Instructions
- Preheat oven to 425°. Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
- Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.
- Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, 1/2 c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.
- Remove zucchini from oven and stuff jalapeño mixture between each slice. Top with remaining mozzarella and bacon and bake until cheese is melty, 6 to 8 minutes. Garnish with parsley and serve.
Nutrition
Calories: 1465kcalCarbohydrates: 26gProtein: 55gFat: 126gSaturated Fat: 63gTrans Fat: 1gCholesterol: 346mgSodium: 2282mgPotassium: 2159mgFiber: 7gSugar: 22gCalcium: 952mgIron: 4mg
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