✤2 large zucchini, cut in half lengthwise
✤8 oz light cream cheese, softened
✤1 tsp garlic powder
✤1/2 tsp onion powder
✤ salt & pepper, to taste
✤6 strips bacon, cooked & crumbled (can be omitted to make vegetarian)
✤1/2 cup (56g) Monterey Jack cheese, shredded
✤3-4 jalapeños, seeds removed & diced (~69g)
✤1/2 cup (30g) panko
❖Preheat oven to 350°F (177°C) and line a rimmed baking sheet with parchment or silicone.
❖Using a small knife, score through zucchini flesh with X’s. Scoop out flesh, squeeze out excess water and set aside.
❖Place zucchini halves cut side up onto the baking sheet, season with salt & pepper and lightly spray with oil. Bake for 15 minutes or until they just begin to soften.
❖In a large bowl, combine the cream cheese, seasonings, bacon, cheese & jalapeños. Stir with a spatula until well combined. Add the zucchini flesh and mix well again.
❖When boats are done, remove from oven and spoon filling evenly into them. Sprinkle tops evenly with panko.
❖Bake 15 minutes or until cheese is hot and melty.
