Cheesy Jalapeño Popper Stuffed Zucchini

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 1 Jalapeno, medium fresh
  • 1 Parsley
  • 1 tbsp Pickled jalapenos, jarred
  • 3 Zucchini squash

• Baking & Spices

  • 1/8 tsp Salt

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs

• Dairy

  • 3 oz Cheddar cheese, grated sharp
  • 4 oz Cream cheese
  • 3 tbsp Greek yogurt, plain

Found on peasandcrayons.com

Description

Ingredients

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

Directions

• 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.
• 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, theyre 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 youre 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!