Keto Bacon Zucchini Boats (Print-Friendly)

Tender zucchini halves wrapped in crispy bacon, stuffed with a creamy herbed cheese filling, low in carbs.

# What You'll Need:

→ Vegetables

01 - 2 large zucchini
02 - 2 tablespoons olive oil

→ Cheese & Dairy

03 - 4 ounces cream cheese, softened
04 - 2 ounces shredded mozzarella cheese
05 - 1 ounce grated Parmesan cheese

→ Herbs & Seasonings

06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh chives
08 - 1 teaspoon dried Italian herbs
09 - 1 clove garlic, minced
10 - Salt and pepper to taste

→ Meats

11 - 8 slices bacon

# How To Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Wash and dry zucchini. Slice each zucchini lengthwise and use a spoon to scoop out the center, creating boats. Brush cut sides with olive oil and season lightly with salt and pepper.
03 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, parsley, chives, Italian herbs, garlic, and a pinch of salt and pepper. Mix until smooth.
04 - Distribute cheese mixture evenly into each zucchini boat, spreading to fill completely.
05 - Carefully wrap each stuffed zucchini half with 1 to 2 slices of bacon, tucking ends underneath.
06 - Place boats on prepared baking sheet with seam side down.
07 - Bake for 25 to 30 minutes until bacon is crispy and zucchini is tender.
08 - Allow boats to cool slightly before serving.

# Expert Advice:

01 -
  • High-fat and low-carb, perfect for staying in ketosis.
  • Rich and creamy herb cheese filling paired with smoky, crispy bacon.
  • Simple preparation with easy-to-find ingredients.
  • Naturally gluten-free and satisfyingly filling.
02 -
  • Ensure you tuck the bacon ends securely underneath the zucchini boats to keep them from unraveling during the baking process.
  • Use a spoon to gently scoop out the seeds; be careful not to scoop too deep to maintain a sturdy base for the filling.
  • Line your baking sheet with parchment paper to prevent sticking and make clean-up effortless.
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