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Jalapeno Popper Zucchini Boats
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4.45 from 18 votes

Jalapeno Popper Zucchini Boats

This recipe gives a healthy twist to a classic junk food appetizer. Your friends and family are sure to love the cheesy, spicy goodness!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Gluten-Free, Low-Carb
Servings: 8 people
Calories: 228kcal


  • 4 zucchini halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 8 ounces cream cheese softened
  • 1 cup cheddar cheese fat-free, shredded
  • 6 turkey bacon strips cooked, crumbled
  • 2 jalapeños seeds removed, minced
  • 2 garlic cloves fresh, minced


  • Preheat oven to 375 degrees. Brush the zucchini with olive oil and sprinkle with salt. Place cut side up on a baking sheet spray with non stick spray. Bake for about 10 minutes or just until the zucchini begins to soften.
  • Remove zucchini from oven and let cool. Once cool to the touch, scoop out the middle of the zucchini to create a boat. Set aside the scooped portion.
  • In a mixing bowl, add the cream cheese. Mix on medium high speed until soft and fluffy. Squeeze out any excess liquid from the scooped out portion of the zucchini and add to the cream cheese, mix on low until combined. Gently stir in remaining ingredients.
  • Spoon the cream cheese mixture into the center for the zucchini boats and bake for about 15 minutes or until the cheese mix is melt-y. Let cool slightly before serving.


Serving: 1zucchini half | Calories: 228kcal | Carbohydrates: 5g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 717mg | Potassium: 359mg | Fiber: 1g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 22mg | Calcium: 147mg | Iron: 1mg |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9