Healthy Poppers
Summer or winter, it's always good to add nutritious zucchini to your menu. Try this recipe out for a flavorful and refreshing way to make healthy poppers.
Equipment
- Grill (Optional)
Ingredients
- 2 Medium Zucchini
- 8 oz Cream Cheese (Can Substitute 1 Cup Plain Greek Yogurt)
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 6 Strips Turkey Bacon Divided (Browned and crumbled, set aside a bit for topping)
- ½ Cup Shredded Monterey Jack Cheese (Set a bit aside for topping)
- 1-2 Fresh Jalapenos (Remove seeds and dice)
- 2 Tbsp Diced Pickled Jalapenos
- ¼ Cup Ground Almonds (For Topping)
- Sea Salt
- Ground Black Pepper
- Cooking Spray
- 2 Tbsp Fresh Chopped Parsley of Cilantro (Garnish)
Instructions
- Preheat Oven to 350 degrees.
- In a large bowl, add the softened cream cheese or Greek yogurt, garlic powder, onion powder, 4 slices crumbled bacon, cheese, jalapeños, and sea salt and pepper to taste.
- Stir with a spatula until well mixed.
- Using a sharp knife, cut your zucchini in half.
- Scoop out the inside flesh, reserving the flesh for later.
- Place zucchini halves cut side-up onto your baking sheet.
- Season zucchini with sea salt and pepper and very lightly spray with oil.
- Bake or grill for 15 minutes, or just until they begin to soften. If you like crispier zucchini leave this step out.
- Combine the reserved zucchini flesh back into your cream cheese mixture and spoon into the zucchini boats.
- Sprinkle zucchini tops with ground almonds, additional shredded cheese, and the remaining 2 slices of crumbled bacon if desired.
- Remove from oven or grill and garnish with chopped parley.
Healthy Poppers
Summer or winter, it's always good to add nutritious zucchini to your menu. Try this recipe out for a flavorful and refreshing way to make healthy poppers.
Equipment
- Grill (Optional)
Ingredients
- 2 Medium Zucchini
- 8 oz Cream Cheese (Can Substitute 1 Cup Plain Greek Yogurt)
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- 6 Strips Turkey Bacon Divided (Browned and crumbled, set aside a bit for topping)
- ½ Cup Shredded Monterey Jack Cheese (Set a bit aside for topping)
- 1-2 Fresh Jalapenos (Remove seeds and dice)
- 2 Tbsp Diced Pickled Jalapenos
- ¼ Cup Ground Almonds (For Topping)
- Sea Salt
- Ground Black Pepper
- Cooking Spray
- 2 Tbsp Fresh Chopped Parsley of Cilantro (Garnish)
Instructions
- Preheat Oven to 350 degrees.
- In a large bowl, add the softened cream cheese or Greek yogurt, garlic powder, onion powder, 4 slices crumbled bacon, cheese, jalapeños, and sea salt and pepper to taste.
- Stir with a spatula until well mixed.
- Using a sharp knife, cut your zucchini in half.
- Scoop out the inside flesh, reserving the flesh for later.
- Place zucchini halves cut side-up onto your baking sheet.
- Season zucchini with sea salt and pepper and very lightly spray with oil.
- Bake or grill for 15 minutes, or just until they begin to soften. If you like crispier zucchini leave this step out.
- Combine the reserved zucchini flesh back into your cream cheese mixture and spoon into the zucchini boats.
- Sprinkle zucchini tops with ground almonds, additional shredded cheese, and the remaining 2 slices of crumbled bacon if desired.
- Remove from oven or grill and garnish with chopped parley.