About
These stuffed zucchini boats are loaded with cheesy cauliflower rice and aromatic chives and topped with crispy bacon crumbles.
These make a great dinner option served with a garden salad or keto slaw.
Ingredients
- 2 slice – 6" long bacon
- 2 teaspoon, cut pieces chives, raw
- 1 medium zucchini
- 1 cup cauliflower rice
- ½ tablespoon olive oil
- ⅓ cup chicken broth, bouillon or consomme, ready-to-serve can
- ¼ cup, grated cheddar cheese
Instructions
- Heat the oil in a skillet over a medium heat and add the bacon. Cook through until crisp and golden then set aside to cool.
- Whilst the bacon is cooking, cut the zucchini in half and slice off the very top and bottom and discard. Use a teaspoon to carefully scoop out a channel along the center of each zucchini half.
- Heat a griddle pan over a high heat and add the zucchini halves cut side down. Cook for 3-4 minutes on each side until tender and charred. Cover with foil to keep warm once cooked.
- Add the cauliflower rice to a saucepan with the stock. Bring to a simmer and cook until all the liquid has evaporated.
- Finely chop the chives and add to the rice along with the cheese. Stir well combine and remove from the heat.
- Divide the cheesy rice between the griddle zucchini boats. Crumble over the crispy bacon to serve.
Nutrition Facts
- Servings: 2
- Calories: 153.9kcal/644.0kJ (per serving)
- Fat: 11.6g (per serving)
- Carbs: 5.6g (per serving)
- Protein: 8.3g (per serving)
