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–+ servings

Jalapeño Popper Stuffed Zucchini

Food Wiki
Prepare to witness a whole new level of zucchini like you've never experienced before.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine world cuisine
Servings 6
Calories 1465 kcal

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
Keyword Jalapeño Popper Stuffed Zucchini
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