marilynpeight
My sister introduced me to this trend of stuffing zucchini boats with jalapeno popper filling. I knew this easy recipe was a winner at first bite, especially with how basic and minimal the ingredients are! Thanks to whomever created this trend for jalapeno popper zucchini boats, it is such a fun and tasty way to use up all those extra zucchini in the summertime! If you are searching for more zucchini recipes you may also enjoy my Lobster Stuffed Zucchini Boats, Amish Zucchini Bread, Amish Fried Zucchini Sandwiches, Chocolate Zucchini Muffins or Chocolate Zucchini Whoopie Pies.
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Jalapeno Popper Stuffed Zucchini Boats (with only 7 ingredients)
Equipment
- Baking sheet (linked below)
- Mixing bowl (linked below)
- Cutting board (linked below)
- measuring cups (linked below)
Ingredients
- 1 large zucchini roughly 12 inches or two small 6 inch zucchini.
- salt
Jalapeno Popper Filling:
- 8 oz. cream cheese softened
- 1 1/2 cup shredded cheddar cheese divided
- 1 tablespoon Ranch seasoning optional *see note
- 1 cup crumbled bacon
- 1/2 cup diced jalapenos *see note
Instructions
Preheat oven to 375.
- Trim the ends from the zucchini, then cut in half length wise and scoop out the pulp, leaving an oblong center with sides to contain the filling. Generously season the zucchini boats with salt, then bake in the preheated oven for 10 minutes.
- While the zucchini is par-baking, combine the cream cheese, 1 cup shredded cheddar cheese and Ranch dip mix (optional). Gently fold in the diced jalapenos and crumbled bacon until well combined with the filling.
- Remove the zucchini boats from the oven and dab with a paper towel to remove the excess moisture and salt. Fill each zucchini cavern with the cream cheese filling, then top with the remaining 1/2 cup cheese and additional bacon (optional).
- Bake the stuffed zucchini boats in the preheated oven for an additional 15-20 minutes, or until the cream cheese filling is hot and the zucchini boats have softened to your preference. Allow to cool slightly, then enjoy!
Notes
Equipment needed for these Jalapeno Popper Zucchini Boats:
- Baking sheet I like to use my Nordic Ware baking sheet (not an ad) for baking these jalapeno popper zucchini boats. A 13 by 9 inch baking dish could also be used.
- Mixing bowl You will need a medium sized mixing bowl for combining the filling ingredients. I prefer to use my stainless steel mixing bowls because I can pop them into the dishwasher afterward!
- Cutting board A cutting board is nice to have for preparing the zucchini and for dicing up the jalapeno peppers. You will also need gloves for handling the peppers to avoid being burned by the hot oils in the pepper.
- Measuring cups Measuring cups are needed to ensure the ingredients are accurately measured before being added to the jalapeno popper filling.
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for these Jalapeno Popper Zucchini Boats: One large zucchini or two small zucchini, Ranch seasoning mix, jalapenos, bacon, salt, shredded cheddar cheese and cream cheese.
What can I use instead of Ranch seasoning mix or powder?
You can also season the cream cheese filling to taste with salt or leave it plain if you need less sodium or prefer the filling more bland. You could also experiment with other seasonings such as garlic salt, Season all and more.
Step 1: Trim the ends from the zucchini, then cut in half length wise and scoop out the pulp, leaving an oblong center with sides for the filling. Generously season the zucchini boats with salt, then bake in the preheated oven for 10 minutes.
What happens if I don’t do the first step and fill the zucchini immediately?
You can fill the zucchini without salting it, prebaking it and dabbing the excess water off, but in my experience the zucchini boats will be a lot more watery under the filling after being baked.
Step 2: While the zucchini is par-baking, combine the cream cheese, 1 cup shredded cheddar cheese and Ranch dip mix (optional). Gently fold in the diced jalapenos and crumbled bacon until well combined with the filling.
Are gloves really necessary for dicing the jalapenos?
Absolutely! I personally keep a package of gloves on hand in my pantry at all times just for dicing up jalapenos in the summer. If you do not wear gloves you risk having your skin burnt by the spicy oil on the jalapeno’s flesh and seed. And trust me, having a spicy pepper burn is definitely uncomfortable!
Step 3: Remove the zucchini boats from the oven and dab with a paper towel to remove the excess moisture and salt. Fill each zucchini cavern with the cream cheese filling, then top with the remaining 1/2 cup cheese and additional bacon (optional).
Step 4: Bake the stuffed zucchini boats in the preheated oven for an additional 15-20 minutes, or until the cream cheese filling is hot and the zucchini boats have softened to your preference.
Why has my zucchini not softened in the time given for baking these zucchini boats?
It could be that your oven temperature is slightly off. I suggest checking the zucchini boats after being baked for 15 minutes (the second round of baking). If the zucchini is not softened to your preference you can keep baking it for another 5-10 minutes or as long as needed to get that zucchini perfectly soft.
Cool slightly and enjoy! Additional jalapeno slices can be added onto the zucchini boats for garnish or extra spice.
Storage:
These zucchini boats don’t last much longer than a day or two at my house, but leftovers can be refrigerated for up to 5 days. Freezing the zucchini boats is not recommended because the zucchini will turn very soft and mushy when reheated after being frozen and thawed.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!
These are so so good!