Food | Snacks | Appetizers

Jalapeno Popper-Stuffed Zucchini Are Light Years Better Than Original and Certified Must Try!

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My mission was to create a jalapeno popper recipe that could actually be healthy and I do believe I found that recipe! Still all that great snacky flavor, plus more veggies!

Instead of the jalapeno being the vessel for your cheesy snack we have zucchini instead! This adds a whole other level of crispy texture and let’s not forget the health benefits of eating more veggies! This recipe will impress even the pickiest of eaters!

Ingredients:

  • 3 zucchini
  • 4 ounces cream cheese, softened
  • 3 ounces + extra for garnish cheddar cheese, shredded
  • 4 tablespoons sour cream
  • 2 tablespoons pickled jalapenos, diced
  • 1 medium jalapeno, deseeded and minced
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅓ cup panko breadcrumbs
  • Pat of butter
  • Parsley, for garnish

Directions:

  1. Preheat oven to 400 degrees.
  2. Bring water to a boil in a large pot, then slice the zucchini in half lengthwise and blanch in the boiling water for about 2 minutes. Remove zucchini from the water, then run quickly under cold water, and set aside to cool.
  3. Once zucchini has cooled, use a spoon or melon baller to scoop out the seeds from the center, leaving the edges in tact to hold the shape. Pat zucchini dry with a paper towel and set aside.
  4. In a medium bowl, mix together the cream cheese, sour cream, 3 ounces cheese, both jalapenos, garlic powder, and salt until well-combined.
  5. In a small pan over medium heat, melt a pat of butter and toast the panko breadcrumbs for 2-3 minutes, or until golden brown and lightly toasted.
  6. Spoon the cream cheese filling into the center of the hollowed zucchini, then top with the remaining cheese and toasted breadcrumbs.
  7. Bake on a baking sheet 15-20 minutes, or until zucchini is tender but still firm, and cheese has melted.
  8. Sprinkle with parsley, and serve immediately. Enjoy!

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