Keto Bacon-Wrapped Zucchini Boats (Printable)

Tender zucchini stuffed with creamy herbed cheese and wrapped in crispy bacon, perfect for low-carb meals.

# 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

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Wash and dry zucchini. Slice each 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 bowl, combine cream cheese, mozzarella, Parmesan, parsley, chives, Italian herbs, garlic, salt, and pepper. Mix until smooth.
04 - Divide cheese mixture evenly among zucchini halves, spreading to fill completely.
05 - Carefully wrap each stuffed zucchini half with 1 to 2 bacon slices, tucking ends underneath.
06 - Place wrapped zucchini boats on prepared baking sheet with seam side down.
07 - Bake for 25 to 30 minutes until bacon is crisp and zucchini is tender.
08 - Allow to cool slightly before serving.

# Expert Tips:

01 -
  • Perfectly keto, low-carb, and gluten-free.
  • Simple preparation with everyday ingredients.
  • A satisfying combination of creamy cheese and crispy bacon.
02 -
  • Always tuck the ends of the bacon underneath the zucchini boats to prevent them from curling up during baking.
  • Lining your baking sheet with parchment paper ensures a non-stick surface and makes cleanup effortless.
Go back