Do you love a yummy Jalapeno Popper? Maybe they are too spicy for you? Try this version that is not quite as spicy! Do you have large zucchini from your garden? Or from a friend’s garden? My dad brought me these large zucchinis from his garden. I am now having all kinds of fun!
Use whatever cheese you like. We are using Tillamook medium cheddar. I cooked and crumbled bacon ahead of time. We like the bacon a little more on the crispy side for this recipe.
You can get zucchini from the grocery store or farmers market if you don’t have a garden. This recipe works with 1 large zucchini or 2-4 smaller zucchinis.
Trim the ends after washing. Slice down in half, lengthwise. If this is a larger zucchini and the center is seeded, scoop it out with a spoon. If you are using smaller zucchini, wait to do the scooping out later, after they have been roasted.
Drizzle with olive oil and sprinkle with salt. We used the sea salt grinder for this step.
Put in the oven at 375 degrees for 10 minutes. While they are baking, prepare the filling. All the ingredients of a jalapeno popper are going in there.
Chopped jalapenos, softened cream cheese, shredded cheddar, garlic and bacon.
Use a fork to smoosh up the cream cheese and mix it all together.
When the zucchini comes out of the oven, fill them up evenly with cheese filling.
If you are using smaller zucchini, now it when you scoop out the center with a spoon. Try to leave at least a 1/2 inch of flesh, then fill the zucchinis evenly with the filling.
Sprinkle with more cheddar cheese on top if you like. Bake at 375 for 15-20 more minutes.
Slice into 1 1/2 inch – 2 inch width slices and place on a platter or plate for serving. We love using a bench scraper for cutting these up. Check out our kitchen favorites HERE, which includes a bench scraper! Every kitchen MUST have one!
OK, but these are TOO good!! I have to dig in and try this one piece right now! These can be picked up and eaten by hand, but right now this is too hot and we need a fork. Hehehe
If you love this idea and you are in need for other appetizer ideas, check these out –
- Sausage Rolls
- Salami Wedges
- Marinated Tomatoes with Burrata
- Peaches with Burrata on Toast
- Tomato Tart
- Veggie Pizza
Zucchini Popper Boats
Ingredients
- 1-4 zucchini 1 large or 3-4 regular sized
- 2 Tbsp olive oil
- 1 tsp salt we use sea salt for this
- 8 oz cream cheese at room temperature
- 1 cup medium or sharp cheddar, shredded
- 1 lb. bacon, cooked and crumbled.
- 2 jalapenos
- 2 cloves garlic, minced
Instructions
- Preheat oven to 375℉. Wash the zucchini. Cut off the ends, then slice down lengthwise, cutting the zucchini in half.
- If you are using a large zucchini from the garden, that has softer flesh in the center with large seeds, it is easier to scrape out the center with a spoon. If you are using smaller zucchini, that have not seeded in the center, do the next step first, before scooping out.
- Place the zucchini on a baking sheet, raw side facing up. Drizzle or brush the olive oil over the flat sides of the zucchini. Sprinkle the salt evenly over the zucchini.
- Bake the zucchini for 10 minutes. Keep the oven on when finished, for more baking later.
- While those are baking, cook and crumble the bacon, if it's not already done. Combine the softened cream cheese, bacon, cheddar and jalapenos.
- Remove the zucchini from the oven. If they have not been scooped out yet, then do so now. Leave at least a ½ inch of flesh.
- Use a spoon to spread out the cheese filling inside of the hollowed out part of each zucchini piece. Sprinkle a little more shredded cheddar over the top if you wish.
- Put the stuffed zucchini back in the oven for 15-20 minutes. If the zucchini is large and thicker, than you will want to bake them 20 minutes. The smaller zucchini can be baked at 15 minutes or until fork tender.
- Cut into slices on a cutting board and place on a large plate for serving.