If you like jalapeño poppers, you will love this recipe. All of the flavor of a jalapeño popper, but much better for you! Since I like spicy food, I modified this recipe slightly to include fresh jalapenos and pepper jack cheese. However, if you prefer yours more mild, I'm sure they will be just as delicious.
2 medium zucchini (about 3/4 pound)
6 tablespoons reduced-fat shredded Cheddar cheese (I used pepper jack cheese)
2 tablespoons light tub-style cream cheese
2 tablespoons light sour cream
1 1/2 teaspoons finely chopped jarred jalapeño peppers
1 jalapeño pepper, finely chopped (my addition)
4 tablespoons panko breadcrumbs
Preheat the oven to 400°F.
Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside.
In a medium bowl, place Cheddar cheese (or pepper jack cheese), cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.
Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 tablespoon of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown.
Makes 4 servings
Source: Eat What You Love - Marlene Koch