Jalapeño Popper Zucchini Casserole Recipe
This Jalapeño Popper Zucchini Casserole is a creamy, cheesy, and crunchy baked dish inspired by classic jalapeño poppers. It combines fresh zucchini slices layered with a zesty cream cheese mixture, diced jalapeño, green onions, garlic, cheddar cheese, and crispy bacon, topped with a buttery Ritz cracker crust. Perfect as a comforting side or a hearty appetizer, this casserole offers a flavorful kick with a satisfying crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables and Aromatics
- 3 medium zucchini
- 1 jalapeño, seeds and membranes removed, diced
- 1/2 cup diced green onion
- 2 garlic cloves, minced
Dairy and Creamy Components
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 4 oz cheddar cheese, shredded
Seasoning and Mixes
- 1 1/2 tablespoons ranch dressing mix (dry)
- 1/2 teaspoon kosher salt
Bacon and Toppings
- 6 slices bacon, cooked and crumbled (divided use)
- 1 sleeve Ritz Crackers (35 crackers)
- 3 tablespoons butter, melted
Other
- Non-stick cooking spray
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare the zucchini: Wash and dry the zucchini, then remove the ends. Slice the zucchini into 1/4-inch thick slices and set aside for layering.
- Mix the creamy base: In a medium bowl, combine the softened cream cheese, sour cream, Ranch Dressing Mix, and kosher salt until smooth and well incorporated.
- Add aromatics and cheese: Stir in the diced jalapeño, green onions, and minced garlic into the cream cheese mixture. Then, mix in the shredded cheddar cheese and half of the crumbled bacon, ensuring everything is evenly blended.
- Prepare the topping: In a separate bowl, crush the Ritz crackers into crumbs using a heavy glass or your fingers. Add the melted butter and the remaining bacon pieces to the cracker crumbs and mix well to combine.
- Prepare the baking dish: Spray a 9×9 inch baking dish with non-stick cooking spray to prevent sticking.
- Assemble the casserole: Place half of the sliced zucchini in an even layer covering the bottom of the baking dish. Spread the creamy jalapeño popper mixture evenly over the zucchini layer. Then, layer the remaining zucchini on top, overlapping the slices to fully cover the cream cheese mixture.
- Add the topping and bake: Sprinkle the cracker and bacon crumb mixture evenly over the top of the casserole. Bake in the preheated oven for 30 minutes, or until the cream cheese mixture is bubbly and the cracker topping turns golden brown.
Notes
- You can adjust the amount of jalapeño to control the spice level according to your preference.
- For a milder version, remove all jalapeño seeds or substitute with milder peppers.
- Ensure bacon is cooked until crispy to add the perfect texture contrast.
- This casserole is best served warm and can be prepared a few hours ahead and baked before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
Keywords: jalapeño popper casserole, zucchini casserole, cheesy zucchini bake, jalapeño popper recipe, bacon and cheese casserole, baked zucchini dish
