Prep 20 mins
Cook 30 mins
Omit the bacon for a vegetarian treat- a great side dish for almost any meal. Gruyere is the recommended cheese, but it should work well with sharp cheddar too, for a much different flavor.
- 6 large zucchini
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1⁄2 teaspoon onion salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cayenne
- 1⁄4 cup unseasoned breadcrumbs
- 1 cup shredded gruyere cheese
- Heat oven to 375°F.
- coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini.
- Chop the slices and reserve.
- Scoop out most of the flesh from each zucchini, leaving just a shell.
- Chop together the flesh and add the spices from above.
- In a large non-stick skillet, heat oil over medium-high heat.
- Add the chopped bacon and cook for three minutes.
- Then add the zucchini mixture.
- Cook, stirring occasionally for 7 minutes (about).
- Stir in bread crumbs and 3/4 cup of the cheese.
- Cook for another minute more.
- Spoon about 1/2 cup filling into each zucchini boat.
- Place each boat in the baking dish and add 1/4 cup hot water to the dish.
- Cover with foil.
- Bake at 375°F for 25 minutes.
- Uncover and sprinkle the tops with the remaining cheese.
- Bake, uncovered, for 5 more minutes until cheese is melted.
These were a great twist on zucchini boats. I loved the gruyere! I did find the last reviewer's advice helpful to skip the oil and just use the bacon fat. I always cook my bacon on the tabletop grill and can get a splash of the grease from the drip tray. I'll definitely make this one again.
Actually made 2 versions of the filling. There wasn't enough originally to fill the boats. So I bought more zucchini and made more filling. I did make a couple of changes. I didn't use any oil, I just cut up the bacon and added the minced zucchini and fried them together for the filling. Plenty of fat. I also used cheddar only the first batch, not a good idea, it was rather bland. Second batch, grated the whole zucchini to fry with the bacon and added minced mushrooms. Found my gruyere and used it. What a difference! I would use slightly less cayenne but these have found a home. One teenage boy wants me to use ham instead of bacon, one teenage boy wants bacon bits but they ate them! The leftover filling is going in an omelet or mushrooms tomorrow. Yum!