Irresistible Bacon-Wrapped Stuffed Zucchini Boats
These Bacon-Wrapped Stuffed Zucchini Boats are a savory delight, combining creamy, cheesy goodness with the smoky flavor of crispy bacon. Perfect as an appetizer or a side dish, this recipe is sure to impress at any gathering or family dinner.
In our household, these zucchini boats have become a beloved favorite, especially during summer when zucchinis are abundant. My husband, who’s a big fan of anything wrapped in bacon, couldn’t stop raving the first time I made these. The combination of creamy spinach and artichoke filling with crispy bacon was an instant hit, and now it’s a go-to recipe for weekend barbecues and casual dinners. Even the kids, who usually shy away from vegetables, love these zucchini boats – they disappear from the plate in no time!
Why This Bacon-Wrapped Stuffed Zucchini?
- Bacon Lovers’ Dream: These zucchini boats are wrapped in crispy bacon, adding a smoky, savory flavor that complements the cheesy filling.
- Creamy and Cheesy Filling: The stuffing is made with a delicious blend of cream cheese, mozzarella, and Parmesan, along with artichokes and spinach for extra flavor.
- Perfect for Any Occasion: Whether you’re serving them as an appetizer, side dish, or main course, these stuffed zucchini boats are sure to be a crowd-pleaser.
Ingredients:
- 3 medium zucchinis (about 600 g), halved lengthwise
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (70 g) finely chopped artichoke hearts
- 1/2 cup (70 g) frozen spinach, defrosted, drained, and chopped
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 garlic clove, minced
- 1/2 teaspoon (1.5 g) red pepper flakes, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 12 slices bacon (about 400 g)
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place a cooling rack on top to allow even cooking.
- Prepare the zucchini: Using a spoon, carefully scoop out the seedy center from each halved zucchini, creating a hollow boat for the filling.
- Make the filling: In a large mixing bowl, combine the softened cream cheese, chopped artichoke hearts, drained spinach, shredded mozzarella, grated Parmesan, minced garlic, and red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Mix until the ingredients are well combined and creamy.
- Stuff the zucchini: Generously fill each zucchini boat with the cream cheese mixture, pressing down slightly to ensure the filling is evenly distributed.
- Wrap in bacon: Take two slices of bacon and wrap them around each stuffed zucchini boat, ensuring that the ends overlap slightly to secure the bacon.
- Bake: Place the bacon-wrapped zucchini boats on the prepared cooling rack and bake in the preheated oven for 35 to 40 minutes, or until the zucchini is tender and the bacon is crispy.
- Serve: Allow the zucchini boats to cool slightly before serving. Garnish with a sprinkle of red pepper flakes if desired, and enjoy!
Notes:
- Substitution Tips: You can easily swap the mozzarella for cheddar or another favorite cheese. If you prefer a spicier kick, add more red pepper flakes or a dash of hot sauce to the filling.
- Make Ahead: These zucchini boats can be assembled ahead of time and refrigerated until ready to bake, making them a convenient option for entertaining.
- Serving Suggestion: Serve these zucchini boats as a hearty appetizer or pair them with a simple salad for a light and satisfying meal.
