Low-carb keto zucchini boats stuffed with cheese filling and wrapped in bacon.
3 medium courgettes, halved lengthwise
226 g soft cream cheese
64g chopped spinach
128 g grated mozzarella cheese
64 g grated parmesan cheese
1 garlic clove, minced
12 slices of bacon
Salt and black pepper to taste
1
Preheat oven to 190 degrees. Line a baking sheet with parchment.
2
Use a spoon to scrape the insides of each zucchini half.
3
In a large bowl, combine cream cheese, spinach, mozzarella, parmesan and garlic. Season with salt and pepper and stir.
4
Place the cheese mixture in the courgette boats, then wrap each boat with 2 slices of bacon.
5
Place the halves on a prepared baking sheet and bake in the oven 35-40 minutes or until the courgettes are tender and the bacon is crispy. Let cool slightly and serve.
Nutritional value
Serving size: 1 boat
Servings: 6
- One serving
- Calories 166
- % daily value *
- Fats 13g20%
- Net carbohydrates 2g1%
- Fiber 1g4%
- Squirrel 11g22%
* Percentages based on a 2,000 calorie diet with macro balance of 75% fat, 20% protein, 5% digestible carbohydrates, and 30g fiber
Ingredients
3 medium courgettes, halved lengthwise
226 g soft cream cheese
64g chopped spinach
128 g grated mozzarella cheese
64 g grated parmesan cheese
1 garlic clove, minced
12 slices of bacon
Salt and black pepper to taste
Recipe
1
Preheat oven to 190 degrees. Line a baking sheet with parchment.
2
Use a spoon to scrape the insides of each zucchini half.
3
In a large bowl, combine cream cheese, spinach, mozzarella, parmesan and garlic. Season with salt and pepper and stir.
4
Place the cheese mixture in the courgette boats, then wrap each boat with 2 slices of bacon.
5
Place the halves on a prepared baking sheet and bake in the oven 35-40 minutes or until the courgettes are tender and the bacon is crispy. Let cool slightly and serve.
Stuffed zucchini boats in bacon
