JALAPEñO POPPER ZUCCHINI CASSEROLE {EASY RECIPE} - MISS IN THE KITCHEN

Jalapeño Popper Zucchini Casserole {Easy Recipe} - Miss in the Kitchen image

Provided by @MakeItYours

Number Of Ingredients 13

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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

Steps:

Preheat oven to 375°.
Wash and dry zucchini and remove ends. Slice into 1/4- inch slices. Set aside.
Combine cream cheese, sour cream, Ranch Dressing Mix and kosher salt.
Stir in jalapeño, green onions and garlic.
Mix in shredded cheese and half of the bacon.
In another bowl, crush crackers into crumbs, use the bottom of a heavy glass or just crush with your fingers. Add melted butter and remaining bacon and mix to combine.
Spray a 9 X 9 inch baking dish with non stick cooking spray.
Layer half of zucchini covering the bottom of the dish.
Spread cream cheese mixture over zucchini in an even layer. Top with remaining zucchini, overlapping to cover all of the cream cheese mixture.
Top with cracker and bacon mixture.
Bake for 30 minutes or until cream cheese mixture is bubbly and cracker topping is golden brown.