Categories: keto

Ingredients

• 3 medium zucchini, ends removed and halved crosswise
• 6 oz. cream cheese, softened
• 1/2 c. shredded mozzarella, divided
• 1/2 c. shredded Cheddar
• 3 slices bacon, cooked and crumbled, 1 tbsp reserved for topping
• 1 jalapeno, minced
• 1 tsp. garlic powder
• kosher salt
• Freshly ground black pepper
• 1 tbsp. chopped parsley

Directions

1. Preheat oven to 425°. Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
2. Place zucchini on a parchment-lined rimmed baking sheet and bake until pliable, 10 minutes.
3. Meanwhile, make jalapeño popper filling: in a medium bowl combine cream cheese, 1/2 c mozzarella, cheddar, bacon, jalapeño and garlic powder. Season with salt and pepper and stir until fully combined.
4. Remove zucchini from oven and stuff jalapeño mixture between each slice. Top with remaining mozzarella and bacon and bake until cheese is melty, 6 to 8 minutes. Garnish with parsley and serve.

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