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Jalapeno Popper Stuffed Zucchini

Jalapeno Popper Stuffed Zucchini

I love Jalapeno Popper everything. What’s not to love about the combination of jalapeno, cream cheese, and bacon.

For this recipe, fresh summer zucchini is cut in half lengthwise, some of the flesh is removed and then it is briefly roasted in the oven to get the zucchini partially tender.

Adapted from : spicysouthernkitchen.com


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


  • Number one : 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. Number two : Repeat with remaining zucchini.
  • Number three : Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.
  • Number four : Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, 1/2 c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.
  • Number five : Remove zucchini from oven and stuff jalapeño mixture between each slice. Top with remaining mozzarella and bacon and bake until cheese is melty, 6 to 8 minutes. Garnish with parsley and serve.

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