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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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)
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Wash the zucchinis thoroughly and slice them lengthwise into halves.
Step 3
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.
Step 4
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.
Step 5
In a medium mixing bowl, combine the cream cheese and picante sauce. Mix until smooth and creamy.
Step 6
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.
Step 7
Remove the zucchini halves from the oven and evenly spoon the cream cheese mixture into each zucchini well.
Step 8
Top each stuffed zucchini with the remaining shredded cheddar cheese.
Step 9
Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Step 10
Remove from the oven and let cool for a few minutes before garnishing with chopped fresh cilantro, if desired.
Step 11
Serve warm as a side dish or appetizer.
Nutrition Facts
| Serving size | (1383.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1732.7 |
| Total Fat 130.6g | 0% |
| Saturated Fat 72.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 350.1mg | 0% |
| Sodium 11967.7mg | 0% |
| Total Carbohydrate 94.2g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 70.9g | |
| Protein 50.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1157.5mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 2519.9mg | 0% |
Source of Calories