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.
Prep Time 10 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 People

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.
    Zucchini
  • 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.
  • Bake until cheese is melted; about 10 minutes.
  • Remove from oven or grill and garnish with chopped parley.
Keyword Popper, Zucchini

 

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.
Prep Time 10 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 People

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.
    Zucchini
  • 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.
  • Bake until cheese is melted; about 10 minutes.
  • Remove from oven or grill and garnish with chopped parley.
Keyword Popper, Zucchini