Cheddar cheese, bacon and scallions are stuffed inside zucchini in this easy low-carb appetizer.

Source:, March 2020


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. (Reserve the pulp.) Sprinkle the shells with 1/8 teaspoon each salt and pepper. Place on a large rimmed baking sheet; bake for 5 minutes.

  • Meanwhile, finely chop the pulp, then squeeze dry using a clean kitchen towel. Place in a medium bowl. Add cheese, all but 1 tablespoon scallions, half the bacon and the remaining 1/8 teaspoon each salt and pepper; stir to combine. Spoon the filling into the prebaked shells. Return to the oven and bake until the cheese is melted and the filling is hot, 12 to 15 minutes.

  • Dollop each piece with 2 teaspoons sour cream and sprinkle with the reserved 1 tablespoon scallions and the remaining bacon.

Nutrition Facts

1 zucchini boat
52 calories; protein 3.1g; carbohydrates 3.3g; dietary fiber 0.9g; sugars 2g; fat 3.3g; saturated fat 1.6g; cholesterol 8.8mg; vitamin a iu 285.7IU; vitamin c 16mg; folate 24.7mcg; calcium 55.5mg; iron 0.4mg; magnesium 18.6mg; potassium 254.6mg; sodium 149.6mg.