Jalapeño Zucchini Poppers

The Jacksons are huge fans of jalapeño poppers. Creamy, spicy little bites of yumminess. The perfect appetizer for a dinner party, or (if you’re me) a side dish for dinner. Cause we love them that much.

However, we do not love all the many calories. So here’s a tasty, no-guilt alternative!

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What you’ll need:

• 1 medium zucchini

• 1 tablespoon minced garlic

• 1 egg

• 1/4 cup low-fat cheddar

• 1 teaspoon salt

• a few shakes of pepper

• 6 jalapeños 

• Low-fat ricotta or cream cheese (I prefer cream cheese)

Yeilds a dozen poppers

To start, grate the zucchini and place in a clean dish towel to wring our excess moisture.

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Combine first 6 ingredients and pop in the fridge to chill while you halve and seed the peppers.

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I know it’s obvious, but be very careful slicing and seeding the jalapeños. Just a little oil in the eye and “yowzers!” I find a grapefruit spoon is super handy for seeding.

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Spoon a half teaspoon of cream cheese or ricotta into each little boat, and smooth.

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Next spoon about 2 teaspoons of the zucchini filling on top.

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And pop them in the oven at 350 degrees F, for 30-35 minutes.

So delish!

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