Picante Cream Cheese Zucchini
Spice up your dinner table with this irresistible Picante Cream Cheese Zucchini recipe—an easy-to-make dish that’s equal parts creamy, zesty, and satisfying. Tender zucchini halves are roasted to perfection, then stuffed with a luscious blend of cream cheese, bold picante sauce, and savory seasonings like garlic and onion powder. Topped with gooey melted cheddar cheese and optionally garnished with fresh cilantro, this baked zucchini recipe is the ultimate side dish or appetizer. With just 15 minutes of prep and a short bake time, this low-carb and flavor-packed creation is perfect for weeknight meals or entertaining guests. Explore the perfect balance of textures and flavors in this standout zucchini dish that’s guaranteed to impress! Keywords: picante cream cheese zucchini, stuffed zucchini recipe, low-carb side dish, easy zucchini appetizer, cheesy baked zucchini.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 8 oz cream cheese
- 1 cup picante sauce
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
Preheat the oven to 375°F (190°C).
Wash the zucchinis thoroughly and slice them lengthwise into halves.
Using a spoon, gently scoop out some of the flesh from the center of each zucchini half to create a shallow well. Set the scooped-out flesh aside for later use.
Place the zucchini halves on a baking sheet and brush the insides lightly with olive oil. Sprinkle with salt and black pepper. Bake for 10 minutes to slightly soften them.
In a medium mixing bowl, combine the cream cheese and picante sauce. Mix until smooth and creamy.
Chop the reserved zucchini flesh finely and add it to the cream cheese mixture, along with the garlic powder, onion powder, and half of the shredded cheddar cheese. Stir well.
Remove the zucchini halves from the oven and evenly spoon the cream cheese mixture into each zucchini well.
Top each stuffed zucchini with the remaining shredded cheddar cheese.
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before garnishing with chopped fresh cilantro, if desired.
Serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 11968 mg | 520% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 70.9 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1158 mg | 89% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
