Dinner

Jalapeño Popper Zucchini Casserole Recipe

ByHarper Ellington October 27, 2025October 27, 2025

Introduction

This Jalapeño Popper Zucchini Casserole combines creamy, cheesy goodness with a spicy kick and crispy bacon topping. It’s a comforting, flavorful dish perfect for a family dinner or potluck. Easy to prepare and packed with fresh ingredients, it’s sure to become a favorite.

The dish is a close-up of a baked casserole on a white square plate with a white marbled texture surface underneath. The casserole has two main visible layers: a bottom layer of creamy, soft pale yellow and green vegetable slices, likely zucchini, slightly chunky in texture; and a thick, golden-brown crumbly topping that covers the top fully, with some darker browned bits adding crunch. The crumb topping appears coarse and uneven, with bits scattered around the plate edge, giving a homemade look. A fork is partially visible in the top right corner of the plate photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium zucchini
1 jalapeño (seeds and membranes removed, diced)
1/2 cup diced green onion
2 garlic cloves (minced)
4 oz cream cheese (softened)
1/2 cup sour cream
1 1/2 tablespoons ranch dressing mix (dry)
1/2 teaspoon kosher salt
4 oz cheddar cheese (shredded)
6 slices bacon (cooked and crumbled – divided use)
1 sleeve Ritz Crackers (35 crackers)
3 tablespoons butter (melted)
Non-stick cooking spray

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Wash and dry the zucchini, then remove the ends. Slice them into 1/4-inch thick slices and set aside.
Step 3: In a bowl, combine the softened cream cheese, sour cream, ranch dressing mix, and kosher salt until smooth.
Step 4: Stir in the diced jalapeño, green onions, and minced garlic into the cream cheese mixture.
Step 5: Mix in the shredded cheddar cheese and half of the crumbled bacon.
Step 6: In a separate bowl, crush the Ritz crackers into crumbs using a glass bottom or your fingers. Add the melted butter and the remaining bacon, then mix to combine evenly.
Step 7: Spray a 9×9 inch baking dish with non-stick cooking spray.
Step 8: Layer half of the zucchini slices evenly across the bottom of the dish.
Step 9: Spread the cream cheese mixture over the zucchini in an even layer, then top with the remaining zucchini slices, overlapping to cover all of the cream cheese mixture.
Step 10: Sprinkle the cracker and bacon crumb mixture evenly over the top.
Step 11: Bake for 30 minutes, or until the cream cheese mixture is bubbly and the topping is golden brown.

Tips & Variations

For a milder dish, reduce the jalapeño amount or remove all seeds.
Try substituting cheddar with pepper jack for extra spice.
Use gluten-free crackers if you need a gluten-free option.
Leftover casserole can be garnished with fresh herbs like parsley or chives for added color and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For best texture, reheat in the oven at 350°F (175°C) to keep the topping crispy.

How to Serve

A square white plate holds a single serving of a layered casserole with three visible layers: the bottom layer is creamy and pale yellow, the middle layer shows slices of green zucchini, and the top layer is thick and golden brown with a crumbly texture mixed with small nut pieces. Behind the plate, a beige baking pan filled with the casserole sits on a white marbled surface, the pan topped with the same crumbly golden layer. To the right of the plate is a metal fork with a dark wooden handle resting on a crumpled white cloth with blue stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, assemble the casserole and refrigerate it uncovered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze the casserole?

It’s best to freeze before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.