Bacon Stuffed Zucchini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
  • Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
  • In a large skillet, add butter and oil to medium-high heat.
  • Saute mushrooms and onions for about 4 to 5 minutes.
  • Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
  • Add salt, pepper, cayenne, and cumin.
  • Mix in half of the cheese and half of the cooked bacon.
  • Scoop filling into the hollowed out zucchini(s).
  • Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
  • Poke a few SMALL holes in the top of the packet.
  • Bake for 15-20 minutes (less if you have small zucchinis).
  • Remove from oven; remove top foil sheet.
  • Cover in remaining cheese and bacon.
  • Place back in oven (uncovered) for a few minutes until cheese melts.
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