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!
- 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
- Preheat oven to 400 degrees.
- 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.
- 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.
- In a medium bowl, mix together the cream cheese, sour cream, 3 ounces cheese, both jalapenos, garlic powder, and salt until well-combined.
- 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.
- Spoon the cream cheese filling into the center of the hollowed zucchini, then top with the remaining cheese and toasted breadcrumbs.
- Bake on a baking sheet 15-20 minutes, or until zucchini is tender but still firm, and cheese has melted.
- Sprinkle with parsley, and serve immediately. Enjoy!