Jalapeño Popper Stuffed Zucchini



INGREDIENTS

  • 3 medium zucchini, ends removed and halved crosswise
  • 6 oz. cream cheese, softened
  • 1/2 c. shredded mozzarella, divided
  • 1/2 c. shredded Cheddar
  • 3 slices bacon, cooked and crumbled, 1 tbsp reserved for topping
  • 1 jalapeno, minced
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped parsley

DIRECTIONS

  1. Preheat oven to 425°. Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
  2. Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.

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