Jalapeño Popper Stuffed Zucchini Boats

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

Kimberly