Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Zucchini Boats with Bacon and Cream Sauce keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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