I’ve never been a jalapeño popper fan, but these healthy “boats” are downright addictive (and may very well be the tastiest zucchini recipe I have ever created!).
Stuffed with ooey gooey cheese, peppered with bits of jalapeño pepper, and topped with crunchy breadcrumbs, you’ll be hard pressed to not bite into one the minute you take them out of the oven. During the recipe testing, I actually burned my tongue on the first batch because I couldn’t wait to dive in!!
For a fun finger food appetizer, cut into bite-sized pieces—your guests will be “popping” them up in seconds flat.
Makes 4 Servings
2 medium zucchini (about 3/4 pound)
6 tablespoons reduced-fat shredded Cheddar cheese
2 tablespoons light tub-style cream cheese
2 tablespoons light sour cream
1 1/2 teaspoons finely chopped jarred jalapeño peppers
4 tablespoons panko breadcrumbs
1. Preheat the oven to 400°F.
2. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside.
3. In a medium bowl, place Cheddar, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.
4. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 tablespoon of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown. Let cool slightly before digging in!
NUTRITION INFORMATION PER SERVING: (1 zucchini boat) Calories 80 | Carbohydrate 6g (Sugars 1g) | Total Fat 4 g (Sat Fat 2 g) | Protein 6g | Fiber 1g | Cholesterol 15mg | Sodium 130mg | Food Exchanges: 1 Vegetable, ½ Lean Meat, ½ Fat | Carbohydrate Choices: 1/2 | Weight Watcher Plus Point Comparison: 2
