Jalapeño Popper Courgette Boats Are A Low-Carb Dream

Turn Jalapeño Poppers Into Zucchini Boats

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Jalapeño Poppers are our favourite appetisers, so naturally, we turned them into an actual dinner. We skipped the frying and put them into courgette boats for an easy, low-carb take on the favourite we can't get enough of.

Yields: 4 servings

Prep Time: 15 mins

Total Time: 55 mins

Ingredients

• 4

  courgettes, halved lengthwise

• 2 tbsp.

  extra-virgin olive oil

• Salt

• Freshly ground black pepper

• 225 g

  cream cheese, softened

• 200 g

  shredded chicken

• 100 g

  shredded Monterey Jack

• 100 g

  grated cheddar

• 6

  strips bacon, cooked and crumbled

• 2

  jalapeños, seeds removed and diced

• 1 tsp.

  garlic powder

Directions

1. Preheat oven to 180°C (160ºC fan). Score courgette (like you're dicing an avocado) and scoop out insides, reserving them for later. Place courgette halves cut side up into bottom of 22-cm x 33-cm (9"-x-13") baking dish. Drizzle with oil and season with salt and pepper. Bake until courgette turns bright green and is just beginning to soften, 15 minutes.
2. In a large bowl, combine cream cheese, shredded chicken, ½ of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved courgette pieces.
3. Spoon filling into courgette and top with remaining cheese and bake until cheese is melty, 15 minutes.

© Brandon BalesJalapeño Popper Zucchini Boats - Delish.com