Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Baked zucchini halves filled with a savory bacon and cream cheese mixture, topped with melted cheddar for a low-carb comfort dish. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs medium zucchini, bacon strips, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium zucchini
• 6 bacon strips
• 4 oz softened cream cheese
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 375°F. Slice 3 medium zucchinis in half lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch thick shell.
2. Step 2: Cook 6 bacon strips in a skillet over medium heat until crisp, about 6-7 minutes. Drain on paper towels and chop finely once cool.
3. Step 3: In a bowl, mix 4 oz softened cream cheese, 6 chopped bacon strips, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Step 4: Spoon the cream cheese and bacon mixture evenly into the zucchini boats, then top each with a generous 1/4 cup shredded cheddar cheese.
5. Step 5: Place zucchini boats on a baking sheet and bake for 20 minutes until zucchinis are tender and cheese is bubbly and golden.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.