Name: Jalapeño Popper Stuffed Zucchini
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Popper Stuffed Zucchini

1. 3 medium zucchini, ends removed and halved crosswise -

2. 6 oz. cream cheese, softened -

3. 1/2 c. shredded mozzarella, divided -

4. 1/2 c. shredded cheddar -

5. 3 slices bacon, cooked and crumbled, 1 tbsp reserved for topping -

6. 1 jalapeno, minced -

7. 1 tsp. garlic powder -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 tbsp. chopped parsley -

How to cook deliciously - Jalapeño Popper Stuffed Zucchini

1. Stage

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.

2. Stage

Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.

3. Stage

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.

4. Stage

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.