Jalapeno Popper Stuffed Zucchini Boats

Ingredients

• 2 medium zucchini (about 3/4 pound)
• 6 tablespoons reduced-fat shredded Cheddar cheese
• 2 tablespoons light tub-style cream cheese
• 2 tablespoons light sour cream
• 1 1/2 teaspoons finely chopped jarred jalapeño peppers
• 4 tablespoons panko breadcrumbs

Directions

1. Preheat the oven to 400°F.
2. 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.
3. In a medium bowl, place Cheddar, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.
4. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 tablespoon 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!

Nutrition Facts
Servings Per Recipe: 4
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Amount Per Serving: 1 zucchini boat

Calories 80

Total Fat 4 g

Saturated Fat 2 g
Sodium 130 mg
Cholesterol 15mg

Total Carbohydrate 6 g

Dietary Fiber 1 g
Total Sugars 1g

Protein 6 g
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Vitamin D 0mcg
Calcium 56mg
Iron 0mg
Potassium 272mg