Keto Bacon-Wrapped Zucchini Boats
These keto-friendly zucchini boats filled with creamy cheese and wrapped in crispy bacon make for a flavorful, low-carb appetizer or side dish that’s easy to prepare.
Equipment
- 1 oven Preheat to 400°F
- 1 baking sheet Line with parchment paper
- 1 bowl
- 1 Spoon For scooping zucchini
- 1 brush For applying olive oil
Ingredients
- 2 large zucchini
- 2 tablespoons olive oil
- 4 ounces cream cheese softened
- 2 ounces shredded mozzarella cheese
- 1 ounce grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon dried Italian herbs
- 1 clove garlic minced
- Salt and pepper to taste
- 8 slices bacon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Wash and dry the zucchini, then slice each lengthwise and scoop out the center to create boats.
- Brush the cut sides of zucchini boats with olive oil and season lightly with salt and pepper.
- In a bowl, mix together the cream cheese, mozzarella, Parmesan, parsley, chives, Italian herbs, garlic, salt, and pepper until smooth.
- Fill each zucchini half evenly with the cheese mixture.
- Wrap each stuffed zucchini half with 1 to 2 slices of bacon, tucking the ends underneath.
- Place the wrapped zucchini boats seam side down on the prepared baking sheet.
- Bake for 25 to 30 minutes until the bacon is crisp and the zucchini is tender.
- Allow to cool slightly before serving.
Notes
- Use fresh herbs and cheeses for best flavor.
- Customize filling with your favorite spices.
- Best served warm as an appetizer or side dish.