KETO RECIPE: Jalapeño Popper Zucchini Boats

You can put the traditional jalapeño popper ingredients of cream cheese, bacon and jalapeños on just about anything and it will be incredible. You can make these with the chicken or without, but I like them with so that they are filling and it is a great way to use the rest of a rotisserie chicken.

Photo via Delish

Photo via Delish

INGREDIENTS

SERVES 4

  • 4 zucchini, halved lengthwise

  • 2 tbsp. olive oil

  • Salt

  • Freshly ground black pepper

  • 1 (8-oz.) block cream cheese, softened

  • 2 c. shredded chicken

  • 1 c. shredded Monterey Jack , divided

  • 1 c. shredded cheddar, divided

  • 6 strips bacon, cooked and crumbled

  • 2 jalapeños, seeds removed and diced

  • 1 tsp. garlic powder

DIRECTIONS

  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side up into bottom of 9"-x-13" baking dish. Drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.

  2. In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.

  3. Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen Fischketo dinner, keto recipe, low carb recipe, jalapeno, Bacon