Ingredients

The following ingredients have 4 Servings
  • 3 zucchini squash
  • 4 oz cream cheese
  • 3 oz grated sharp cheddar cheese (plus extra for topping)
  • 3-4 TBSP plain Greek yogurt (or sour cream)
  • 1-2 TBSP diced jarred/pickled jalapeños
  • 1 jalapeño ((seeds/stem removed + minced))
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/3 cup panko breadcrumbs
  • parsley to garnish (optional)

Instruction

  • Pre-heat oven to 400 degrees F.
  • Bring a large pot of water to boil.
  • Slice zucchini in half lengthwise and blanch in boiling water for 2 minutes.
  • Remove from water with tongs, run under cold water, and set aside.
  • Once cool enough to handle, use a mellon baller, spoon, or pairing knife to scoop out the seeds from the center of the zucchini out (potato-skin style!) leaving maybe 1/4 inch or so to maintain shape.
  • Soften cream cheese on the counter or in the microwave for 30 seconds, until easily stirred.
  • Add yogurt (or sour cream), 2/3 of your cheddar cheese, pickled and fresh jalapeños, garlic powder, and salt.
  • Add as much jalapeño as you want to control the heat. As written, they're medium.
  • Mix well and set aside.
  • For an extra-golden, extra-crispy topping, toast your panko in a skillet on medium-low heat with a teeny bit of butter, oil, or spray oil until golden. This is optional but delicious!
  • Blot your zucchini dry with a paper towel and spoon in your filling, approx. 2-3 TBSP of filling per zucchini boat. Top with remaining cheddar (and even extra if you're feeling super cheesy!) and sprinkle panko on top.
  • Bake at 400 degrees F on a baking sheet for 15-20 minutes until tender yet firm. For softer squash, feel free to add a few extra minutes bake time.
  • For extra-melty poppers, microwave for 30 seconds before serving. (optional but OMG cheesy!)
  • Garnish with parsley if desired and dig in!