Zucchini Cheese Boats
Recipe from Family Circle

Nutty tasting Gruyere cheese complements the smoky taste of bacon in this stuffed zucchini recipe.


Zucchini Cheese Boats

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Servings: Makes 6 servings.
Prep Time: 20 mins
Total Time: 1 hr
Related Categories: Bacon, Low Carb, Low Sodium, Stuffed Zucchini, Summer Vegetables, Vegetarian Zucchini, Zucchini
 
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Ingredients
  • 6  large
    zucchini (about 3 pounds)
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  • 1  tablespoon
    olive oil
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  • 4  slices
    bacon (about 1/4 pound), chopped
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  • 1/2  teaspoon
    onion salt
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  • 1/4  teaspoon
    garlic powder
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  • 1/4  teaspoon
    ground nutmeg
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  • 1/8  teaspoon
    cayenne
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  • 1/4  cup
    packaged unseasoned bread crumbs
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  • 1  cup
    shredded Gruyere cheese
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Directions
1.
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.
2.
Cut 1/8- to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.
3.
Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini "boats".
4.
In large nonstick skillet, heat oil over medium-high heat. Add chopped bacon; cook 3 minutes. Stir in chopped zucchini mixture, onion salt, garlic powder, nutmeg and cayenne; cook, stirring occasionally, 7 minutes. Remove from heat. Stir in bread crumbs and 3/4 cup of cheese.
5.
Spoon about 1/2 cup filling into each zucchini boat. Place in prepared baking dish. Add 1/4 cup hot water to dish; cover dish with foil.
6.
Bake in 375 degree F oven for 25 minutes. Uncover; sprinkle tops of zucchini with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.
Nutrition information
Calories 230, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 217 mg, Carbohydrate 10 g, Fiber 1 g, Protein 10 g. Percent Daily Values are based on a 2,000 calorie diet
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