Cheesy Bacon Stuffed Zucchini

Description

These Cheesy Bacon Stuffed Zucchini boats are loaded with creamy, savory filling, crispy bacon, garlic, herbs, and plenty of bubbling melted cheese. Fresh zucchini halves are hollowed out, lightly seasoned, and filled with a rich mixture of cream cheese, cheddar, Parmesan, bacon, and the chopped zucchini centers. They’re then baked until the zucchini is tender, the filling is hot and creamy, and the cheesy topping develops irresistible golden-brown edges. This easy recipe makes a delicious low-carb dinner, appetizer, or side dish and is a fantastic way to turn everyday zucchini into serious comfort food.

Ingredients For the Zucchini

• 4 medium zucchini
• 1 tbsp extra-virgin olive oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp garlic powder
• ½ tsp Italian seasoning

For the Cheesy Bacon Filling

• 6 slices bacon
• 6 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• 2 garlic cloves, minced
• 2 tbsp sour cream
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp Italian seasoning
• ¼ tsp freshly ground black pepper

For the Topping

• ½ cup shredded cheddar cheese
• ¼ cup shredded mozzarella cheese
• 2 tbsp freshly grated Parmesan
• 2 slices cooked bacon, crumbled
• Fresh parsley or chives
• Crushed red pepper flakes, optional

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
3. Wash and dry the zucchini thoroughly.
4. Slice each zucchini lengthwise to create two equal halves.
5. Using a small spoon, carefully scoop out the soft center of each zucchini half, leaving approximately a ¼-inch border around the edges.
6. Don’t scoop too deeply because the zucchini needs enough structure to hold the filling.
7. Finely chop approximately 1 cup of the removed zucchini flesh and set it aside.
8. Arrange the hollowed zucchini boats on the prepared baking sheet.
9. Brush them lightly with olive oil.
10. Season with salt, black pepper, garlic powder, and Italian seasoning.
11. Bake the empty zucchini boats for approximately 8–10 minutes.
12. Meanwhile, place the bacon in a large skillet over medium heat.
13. Cook until browned and crispy.
14. Transfer the bacon to a paper towel-lined plate.
15. Once cool enough to handle, crumble the bacon into small pieces.
16. Reserve approximately one-quarter of the bacon for the topping.
17. Remove excess bacon grease from the skillet, leaving approximately 1 tablespoon behind.
18. Add the chopped zucchini flesh to the skillet.
19. Cook for 3–4 minutes, stirring occasionally, until excess moisture evaporates.
20. Add the minced garlic and cook for another 30 seconds.
21. Remove the skillet from the heat and allow the mixture to cool slightly.
22. Place softened cream cheese in a large mixing bowl.
23. Add cheddar, mozzarella, Parmesan, sour cream, parsley, chives, onion powder, smoked paprika, Italian seasoning, and black pepper.
24. Add the cooked chopped zucchini and most of the crumbled bacon.
25. Stir until everything is evenly combined and creamy.
26. Remove the partially baked zucchini boats from the oven.
27. If any liquid has collected inside them, carefully blot it away with a paper towel.
28. Divide the cheesy bacon filling evenly between the zucchini halves.
29. Gently mound the filling so each boat is generously stuffed.
30. Sprinkle the remaining cheddar, mozzarella, and Parmesan over the top.
31. Add the reserved crispy bacon pieces.
32. Return the tray to the oven.
33. Bake for approximately 15–20 minutes, until the zucchini is tender and the filling is hot.
34. For a deeply golden, bubbling cheese topping, broil for 1–2 minutes at the end.
35. Watch carefully while broiling to prevent burning.
36. Remove from the oven and allow the stuffed zucchini to rest for approximately 5 minutes.
37. Finish with fresh parsley or chives, black pepper, and optional red pepper flakes.
38. Serve warm while the filling is creamy and the cheese is melted.

Tips

• Choose medium zucchini: Very large zucchini can contain more water and seeds, while very small ones can be difficult to stuff.
• Don’t discard the scooped-out zucchini. Cooking it into the filling adds flavor and reduces waste.
• Cook the zucchini flesh before adding it to the cheese mixture to remove excess moisture.
• Crispy bacon works best because it adds texture to the creamy filling.
• Freshly shredded cheese generally melts more smoothly than packaged pre-shredded cheese.
• Pre-baking the zucchini ensures it becomes tender without requiring the cheesy filling to cook for too long.
• Don’t overbake or the zucchini boats can become overly soft.
• For extra heat, mix diced jalapeños or crushed red pepper into the filling.

Notes

These stuffed zucchini boats can be prepared several hours ahead. Assemble them, cover, and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time when cooking them directly from the refrigerator. Refrigerate cooked leftovers promptly in an airtight container for up to 3–4 days. Reheat them in the oven or air fryer for the best texture.

Q&A

Can I make Cheesy Bacon Stuffed Zucchini without cream cheese?
Yes. Replace the cream cheese with ricotta or a mixture of sour cream and additional shredded cheese.
Can I add chicken?
Absolutely. Cooked shredded chicken makes these zucchini boats more substantial and adds extra protein.
Can I use turkey bacon?
Yes. Turkey bacon works well if you prefer it. Cook it until crisp before adding it to the filling.
Why are my zucchini boats watery?
Zucchini naturally contains plenty of moisture. Pre-baking the shells and sautéing the scooped-out flesh separately helps remove excess liquid.
Can I make these in an air fryer?
Yes. Depending on the size of your air fryer, cook the stuffed zucchini in batches until the zucchini is tender and the cheese is golden and bubbling.
What should I serve with them?
Serve them with grilled chicken, steak, salmon, roasted potatoes, garlic bread, rice, or a fresh green salad.

Servings

Makes 8 stuffed zucchini halves or approximately 4 servings

Nutrition (Approx. Per Serving)

• Calories: 465
• Protein: 21g
• Carbohydrates: 12g
• Fat: 38g
• Saturated Fat: 19g
• Fiber: 3g
• Sugar: 6g
• Sodium: 880mg
• Cholesterol: 95mg
• Potassium: 720mg
  Nutritional values are estimates and may vary depending on the bacon, cheeses, zucchini size, and serving size.