Jalapeño Popper Stuffed Zucchini Boats

 

2 medium zucchini (about 3/4 pound)
6 T. reduced-fat shredded Cheddar cheese
2 T. light tub-style cream cheese
2 T. light sour cream
1 1/2 tsp. finely chopped jarred jalapeño peppers
4 T. 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, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 T. cheese mixture in each of the zucchini boats. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 T. of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown. Let cool slightly before digging in!

 

Yield: 4 servings

Calories: 80

Fat: 4g

Fiber: 1g