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- 4 medium zucchinis - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup grated Parmesan cheese - 2 jalapeños, finely chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup breadcrumbs (for topping) - 2 tablespoons fresh cilantro (for garnish) To create Cheesy Jalapeño Stuffed Zucchini, gather these simple ingredients. Start with fresh zucchinis. They should be firm and bright green. This dish shines with cream cheese, cheddar, and Parmesan, giving it a rich texture. Next, you’ll need jalapeños. They add a nice kick! If you want less heat, remove the seeds. Garlic and onion powder boost the flavor, while salt and pepper balance it all. Consider adding breadcrumbs on top for crunch. Fresh cilantro can brighten the dish with color and taste. Each ingredient plays a role in making this dish mouthwatering and fun to prepare. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice the zucchinis in half lengthwise. Scoop out the centers with a small spoon to make boats. Keep the scooped flesh for later. - In a bowl, mix cream cheese, cheddar, Parmesan, and chopped jalapeños. - Add garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. - Spoon the cheese mixture into each zucchini boat. Fill them well. - If you want, sprinkle breadcrumbs on top for extra crunch. - Place the stuffed zucchinis on a baking sheet lined with parchment paper. - Bake for 25-30 minutes until the zucchinis are tender and the cheese is bubbly. - Remove from the oven and let them cool a bit. Garnish with fresh cilantro before serving. To make sure your zucchinis are tender, choose medium-sized ones. Cut them in half and scoop out the insides. This lets them cook evenly. Bake them at 375°F for 25-30 minutes. This will help soften them while keeping the filling creamy. For golden-brown cheese, mix your cheeses well. Spread the cheese mixture high in the zucchini boats. If you like a crispy top, sprinkle breadcrumbs on before baking. This gives a nice crunch. Cheesy jalapeño stuffed zucchini works great as an appetizer. They are fun finger foods. You can also serve them as a side dish. They pair well with grilled meats or spicy tacos. For drinks, try a cold beer or a fruity soda. A fresh salad on the side can balance the heat and richness. If you want to change the cheese, try goat cheese or cream cheese alternatives. You can also use mozzarella for a milder taste. To adjust the spice level, remove all the seeds from the jalapeños. You can also use less jalapeño for a milder flavor. Want more heat? Add extra jalapeños or even some red pepper flakes! Pro Tips Use Fresh Jalapeños: Fresh jalapeños will give your stuffed zucchinis a vibrant flavor. If you prefer a milder taste, you can remove the seeds and membranes before chopping. Experiment with Cheese: Feel free to mix different types of cheese for unique flavor combinations. Pepper Jack or Gouda can add a nice twist to the classic cheddar and Parmesan mix. Make Ahead: You can prepare the stuffed zucchinis in advance and store them in the refrigerator. Just bake them when you're ready to serve for a quick and easy dish. Add Extra Toppings: For added crunch and flavor, consider topping your stuffed zucchinis with crushed tortilla chips or diced tomatoes before baking. {{image_2}} You can change up the cheese for your stuffed zucchini. Try using feta or mozzarella for a new taste. Feta adds a tangy flavor, while mozzarella gives a lovely gooeyness. If you prefer vegan options, look for plant-based cheeses. They melt well and taste great, ensuring everyone can enjoy this dish. Want to make your dish more filling? Add ground turkey or beef to the cheese mix. Cook the meat first, then stir it into your cheese blend. For a vegetarian option, use quinoa. Cooked quinoa adds texture and protein without meat. It blends well with the other flavors. Herbs can boost the taste of your stuffed zucchinis. Add fresh basil or thyme for a fresh twist. These herbs complement the cheese and jalapeños. If you like it hot, add more jalapeños or some red pepper flakes. This makes the dish even spicier and more exciting. To store your Cheesy Jalapeño Stuffed Zucchini, let them cool first. Place leftovers in an airtight container. This keeps them fresh and tasty. Use glass or plastic containers with tight lids. These types work best for keeping moisture in and air out. If you want to freeze stuffed zucchinis, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible to avoid freezer burn. To reheat, thaw in the fridge overnight. Bake them at 350°F (175°C) for about 20 minutes. This helps keep the texture nice and creamy. In the fridge, your stuffed zucchinis last about 3 to 5 days. In the freezer, they stay good for up to 3 months. Always check for signs of spoilage before eating. Look for a change in color or an off smell. If you see either, it’s best to toss them. When picking zucchinis, look for ones that are firm and smooth. They should feel heavy for their size. Choose zucchinis that are bright green in color. Avoid any that have soft spots or blemishes. Smaller zucchinis are often more tender and flavorful. The ideal size is about 6 to 7 inches long. Yes, you can prepare the zucchinis in advance. Slice and scoop them out a few hours before baking. You can also mix the cheesy filling earlier. Store both the boats and filling in the fridge. Just fill the zucchinis and bake when ready. This way, you save time on busy days. These stuffed zucchinis pair well with many sides. Consider serving them with a fresh salad. A simple green salad with lemon dressing works great. You can also serve them with grilled chicken or fish. For drinks, a chilled white wine or sparkling water is refreshing. In this blog post, we explored a tasty recipe for Cheesy Jalapeño Stuffed Zucchini. We covered the main ingredients, important steps, and tips for perfecting your dish. You learned how to mix the filling, bake the zucchini, and make smart substitutions. Adding proteins or trying different cheeses can enhance flavors too. Finally, storing leftovers properly helps maintain freshness. Enjoy making this dish as an appetizer or side, and impress your guests!

Cheesy Jalapeño Stuffed Zucchini

Delicious zucchini boats filled with a creamy cheese and jalapeño mixture, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 2 whole jalapeños, finely chopped
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 0.25 cup breadcrumbs (optional, for topping)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the center using a small spoon to create boats. Keep the scooped out flesh aside for later use.
  • In a mixing bowl, combine the cream cheese, cheddar cheese, Parmesan cheese, chopped jalapeños, garlic powder, onion powder, and the scooped-out zucchini flesh. Mix well until combined.
  • Season the cheese mixture with salt and pepper to taste.
  • Carefully spoon the cheesy jalapeño mixture into each zucchini boat, filling them generously.
  • If using breadcrumbs, sprinkle them evenly over the stuffed zucchini for added crunch.
  • Place the stuffed zucchinis on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden brown.
  • Once done, remove from the oven and let cool slightly before garnishing with fresh cilantro.
  • Serve warm as a delightful appetizer or side dish.

Notes

Adjust jalapeño quantity based on desired heat level.
Keyword cheesy, jalapeño, stuffed, zucchini