Jalapeño Popper Zucchini Boats

I love stuffed zucchini. Ground beef stuffed zucchini, chicken stuffed zucchini, or shrimp stuffed zucchini is serve at our meal. Jalapeno Popper Zucchini Boats that I’ve tasted recently, get my family hooked. It’s loaded with tastes and flavorful. As a chef of home, I give it one more “yes” as it’ s easy to cook and quite quick to serve. It’s finished in just 15 minutes. Amazing!

Zucchini is cut in half, lengthwise, hollowed out, brushed with oil, seasoned with salt and pepper, then baked until just bright green. Zucchini halves are then filled with a good mix of shredded chicken, diced jalapeno, cream cheese, shredded cheddar, and shredded Monterey Jack. They are finally topped with more cheese and baked until zucchini is tender and cheese is melted and bubbly. Easy, right? We do believe that any of you can make a great job with it even when you are not much good at cooking.

As zucchini a summer squash, these Jalapeno popper stuffed zucchini is a perfect “to-go” recipe for summer time. It makes you meal more appealing and your cooking time more enjoyable. If your kids are available, you may even let them involve in zucchini-stuffing process. You guys will have a lot of fun together. Let’s get started!

Jalapeño Popper Zucchini Boats

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

As zucchini a summer squash, these Jalapeno popper stuffed zucchini is a perfect “to-go” recipe for summer time. It makes you meal more appealing and your cooking time more enjoyable.

Ingredients

• 4 zucchini, cut in half lengthwise

• 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

• Freshly ground black pepper

• 1 tsp. garlic powder

• Kosher salt

• 2 tbsp. extra-virgin olive oil

Directions

• Preheat oven to 350°F. Prepare a 9″-x-13″ baking dish and set aside.
• Score zucchini and scoop out insides, reserving for later.
• Place zucchini halves into bottom of baking dish. Drizzle with oil and season with salt and pepper, to taste.
• Bake in preheated oven for 15 minutes, until zucchini turns bright green and is just beginning to soften.
• Add cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder in a large bowl. Stir to well combined and season with salt and pepper. Fold in reserved zucchini pieces.
• Scoop cheese mixture into zucchini. Top with remaining ½ cup of each cheese and bake until cheese is melted, 15 minutes.
• Once done, remove from oven and let cool for 5 minutes.
• Serve!