Keto Bacon-Wrapped Zucchini Boats (Print Version)

Tender zucchini boats filled with creamy herb cheese and wrapped in crispy bacon for a satisfying low-carb meal.

# What You’ll Need:

→ Vegetables

01 - 2 large zucchini
02 - 2 tablespoons olive oil

→ Cheese & Dairy

03 - 4 ounces cream cheese, softened
04 - 2 ounces shredded mozzarella cheese
05 - 1 ounce grated Parmesan cheese

→ Herbs & Seasonings

06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh chives
08 - 1 teaspoon dried Italian herbs
09 - 1 clove garlic, minced
10 - Salt and pepper to taste

→ Meats

11 - 8 slices bacon

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Wash and dry zucchini thoroughly. Slice each zucchini lengthwise and use a spoon to scoop out the center, creating boat-shaped vessels. Brush cut sides with olive oil and season lightly with salt and pepper.
02 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, parsley, chives, Italian herbs, minced garlic, salt, and pepper. Mix until smooth and fully incorporated.
03 - Distribute the cheese mixture evenly among the zucchini boats, spreading to fill the scooped cavities completely.
04 - Carefully wrap each stuffed zucchini half with one to two slices of bacon, tucking the ends underneath to secure.
05 - Place wrapped zucchini boats seam side down on the prepared baking sheet. Bake for 25 to 30 minutes until bacon is crispy and zucchini is tender.
06 - Allow the boats to cool slightly before serving to the table.

# Additional Tips::

01 -
  • They're ready in 45 minutes from start to finish, so you can actually make them on a busy Tuesday night without overthinking it.
  • The bacon gets unbelievably crispy while the zucchini stays tender and absorbs all those herbed cheese flavors underneath.
  • Zero carb guilt because you're basically eating vegetables wrapped in fat, which feels like cheating the system in the best way.
02 -
  • Don't skip drying the zucchini after washing because excess moisture makes them release water while cooking, which makes everything soggy instead of tender.
  • The cream cheese absolutely has to be softened first, or you'll end up with little lumps throughout the filling that never melt properly no matter how long things bake.
03 -
  • Buy bacon that's slightly thicker than the thin deli-counter kind because it wraps easier and crisps up better than flimsy strips that fall apart.
  • If your zucchini are on the smaller side, use just one bacon slice per boat and adjust your filling amount accordingly so they cook evenly.
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