Description

This Jalapeño Popper Zucchini Casserole is a creamy, cheesy, and slightly spicy baked dish that combines fresh zucchini slices with a rich jalapeño-infused cream cheese mixture, topped with a crispy Ritz cracker and bacon crumble. Perfect as a flavorful side dish or a comforting vegetarian-friendly entrée with a hint of smoky bacon.

Ingredients

Scale

Vegetables

3 medium zucchini
1 jalapeño, seeds and membranes removed, diced
1/2 cup diced green onion
2 garlic cloves, minced

Dairy

4 oz cream cheese, softened
1/2 cup sour cream
4 oz cheddar cheese, shredded

Others

1 1/2 tablespoons ranch dressing mix (dry)
1/2 teaspoon kosher salt
6 slices bacon, cooked and crumbled (divided use)
1 sleeve Ritz Crackers (about 35 crackers)
3 tablespoons butter, melted
Non-stick cooking spray

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Zucchini: Wash and dry the zucchini thoroughly. Cut off the ends and slice them into 1/4-inch thick rounds. Set these slices aside.
Make Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, dry ranch dressing mix, and kosher salt until smooth and well incorporated.
Add Veggies and Flavor: Stir the diced jalapeño, green onions, and minced garlic into the cream cheese mixture.
Incorporate Cheese and Bacon: Mix the shredded cheddar cheese and half of the cooked, crumbled bacon into the cream cheese blend evenly.
Prepare Cracker Topping: In a separate bowl, crush the Ritz crackers into fine crumbs using the bottom of a glass or your fingers. Add the melted butter and the remaining crumbled bacon, then mix until combined.
Prepare Baking Dish: Spray a 9×9 inch baking dish with non-stick cooking spray to prevent sticking and prepare for layering.
Layer Zucchini: Arrange half of the sliced zucchini evenly as the first layer covering the bottom of the baking dish.
Spread Cream Cheese Mixture: Evenly spread the prepared cream cheese and jalapeño mixture over the zucchini layer.
Add Second Zucchini Layer: Top the cream cheese mixture with the remaining zucchini slices, overlapping to ensure complete coverage.
Top with Cracker Mixture: Evenly sprinkle the cracker and bacon topping over the final zucchini layer.
Bake: Place the casserole in the oven and bake for 30 minutes, or until the cream cheese mixture is bubbly and the cracker topping is golden brown and crisp.

Notes

For less spiciness, reduce the amount of jalapeño or omit the seeds entirely.
Double bacon topping for an extra smoky flavor and crunch.
This casserole can be prepared a day ahead and refrigerated, then baked before serving.
Use gluten-free crackers to make this dish gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: jalapeño popper, zucchini casserole, baked casserole, cheesy zucchini, jalapeño cream cheese, bacon topping, ranch dressing mix