Creamy, cheesy Jalapeno Popper Zucchini Boats with a low-carb twist.

Scale

4 zucchini halved lengthwise

1 tablespoon olive oil

1 teaspoon Kosher salt

8 ounces cream cheese softened

1 cup cheddar cheese fat-free, shredded

6 turkey bacon strips cooked, crumbled

2 jalapeños seeds removed, minced

2 garlic cloves fresh, minced

1. Preheat oven to 375 degrees. Brush zucchini with olive oil and sprinkle with salt. Bake for 10 minutes.

2. Remove and cool, then scoop out the center to form boats.

3. Mix cream cheese until smooth, add squeezed zucchini and combine.

4. Stir in cheddar cheese, turkey bacon, jalapeños, and garlic.

5. Fill zucchini boats and bake for 15 minutes until melted.

Remove excess water from zucchini.

Adjust spice level as needed.

Serve warm for best flavor.