Spicy Zucchini Boats with Tomato Pepper Jack
Turn up the heat with these Spicy Zucchini Boats with Tomato Pepper Jack—an irresistible blend of tender zucchini, vibrant vegetables, and melty cheese with a kick of spice. Perfect as a main course or appetizer, this recipe combines sautéed onions, bell peppers, and tomatoes with bold seasonings like cumin, chili powder, and red pepper flakes for a flavor-packed filling. Topped with gooey Pepper Jack cheese and optional panko breadcrumbs for added crunch, these zucchini boats come together in just 45 minutes, making them a quick and nutritious weeknight dinner option. Garnished with fresh parsley for a burst of color and freshness, each bite delivers a satisfying balance of hearty, spicy, and cheesy goodness. Whether you're looking for a low-carb dish or a fun way to enjoy summer produce, this gluten-free, vegetarian meal is a must-try!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium yellow onion
- 1 medium bell pepper (any color)
- 2 Roma tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup Pepper Jack cheese
- 2 tablespoons fresh parsley
- 0.25 cup panko breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the center flesh, creating a hollow boat shape. Reserve the scooped-out zucchini flesh and finely chop it.
Place the hollowed zucchinis on the prepared baking sheet and brush with 1 tablespoon of olive oil. Set aside.
Peel and mince the garlic. Dice the onion, bell pepper, and Roma tomatoes. Set the vegetables aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 3 minutes.
Add the chopped bell pepper and reserved zucchini flesh to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the diced tomatoes, ground cumin, red pepper flakes, chili powder, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to meld. Remove from heat.
Stir half of the Pepper Jack cheese into the vegetable mixture until melted. If desired, mix in the panko breadcrumbs for added texture.
Spoon the vegetable filling evenly into each zucchini boat. Sprinkle the remaining Pepper Jack cheese over the top of each boat.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and slightly golden.
Remove from the oven and garnish with chopped fresh parsley before serving. Enjoy your spicy zucchini boats warm as a main dish or appetizer!
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 9580 mg | 417% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 68.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1035 mg | 80% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2610 mg | 56% | |
*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.
