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Cheesy Jalapeno Popper Zucchini Boats

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These cheesy jalapeno popper zucchini boats offer a perfect balance of spicy heat, creamy cheese, and fresh crunch, making a satisfying snack or side dish that’s quick and easy to prepare.

Ingredients

Scale
  • 3–4 medium zucchinis, halved lengthwise and scooped out
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 2 medium jalapenos, seeded and finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup (30 g) panko breadcrumbs
  • 1 tablespoon olive oil
  • Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a casserole dish to prevent sticking.
  2. Cut 3-4 medium zucchinis lengthwise and use a spoon or melon baller to scoop out the seeds and some flesh, creating hollow “boats.” Leave about a ¼-inch (0.6 cm) border so they hold their shape. Set aside the scooped flesh for another use or discard.
  3. In a mixing bowl, combine 8 oz (225 g) softened cream cheese, 1 cup (100 g) shredded sharp cheddar, 2 finely chopped jalapenos (seeded if you want less heat), 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir until smooth and evenly mixed.
  4. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add ⅓ cup (30 g) panko breadcrumbs and stir frequently until golden brown and nutty smelling, about 3-4 minutes. Remove from heat and set aside.
  5. Spoon the cheese and jalapeno mixture generously into each zucchini half, spreading it evenly. Sprinkle the toasted breadcrumbs evenly over the top. Place the boats on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden on top.
  6. Let cool for a few minutes before serving to allow the cheese to set slightly.

Notes

Softening the cream cheese before mixing helps achieve a smooth filling. Keep a ¼-inch border when scooping zucchinis to prevent collapse. Toasting breadcrumbs in olive oil adds a crispy golden topping but can be skipped if short on time. Adjust jalapeno seeds to control heat. Let boats rest a few minutes after baking for easier handling and better flavor melding.

Nutrition

Keywords: zucchini boats, jalapeno popper, cheesy zucchini, easy snack, side dish, low carb, gluten free

Find it online: https://emacrave.com/cheesy-jalapeno-popper-zucchini-boats-recipe-easy-5-step-guide/