About
Skip the potato and sub with a hollowed zucchini boat! This recipe combines two favorite veggie dishes: loaded baked potatoes and broccoli cheddar! Each zucchini boat is filled with a creamy mixture of broccoli and bacon bits, topped off with gooey cheddar cheese. These zucchini boats were garnished with fresh chives, but feel free to add other garnishes you enjoy on your baked potatoes, such as sour cream.
Ingredients
- 4 ounce broccoli, raw
- ½ ounce real bacon bits
- 2 ounce cream cheese
- 5 ounce zucchini, raw
- 2 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ cup, shredded cheddar cheese, natural
Instructions
- Preheat an oven to 350 degrees and line a sheet tray with parchment paper. For the broccoli filling, combine in a bowl minced broccoli (if using thawed from frozen, make sure excess liquid is drained from your broccoli), bacon bits, and cream cheese. You may need to soften the cream cheese for 10 seconds in a microwave before adding. Set this filling aside.
- Prepare one large zucchini (starting weight about 8 oz) by removing the ends and slicing the zucchini in half, long ways. Use a spoon, paring knife, or pastry scoop (a melon baller works here as well) to remove the inside flesh of each zucchini half. The zucchini weight listed in the ingredients should be your yield weight after removing the core.
- Drizzle 1 tsp of olive oil over each zucchini half and sprinkle a pinch of salt and pepper over each zucchini half as well.
- Place the zucchini halves on your sheet tray. Pack the broccoli filling into each zucchini half. Top each zucchini boat off with about ⅛ cup of cheddar cheese. Bake the zucchini boats for 30 minutes and enjoy!
Nutrition Facts
- Servings: 2
- Calories: 249.0kcal/1041.8kJ (per serving)
- Fat: 21.0g (per serving)
- Carbs: 8.2g (per serving)
- Protein: 9.1g (per serving)
