Zucchini stuffed with cheese and bacon

• For 4 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 25 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Zucchini : 4 medium-sized
• Filling
  • Cream cheese : 1/2 cup
  • Cheddar cheese (shredded) : 1/2 cup
  • Bacon (cooked and crumbled) : 6 slices
  • Green onions (chopped) : 2 tablespoons
  • Garlic powder : 1/2 teaspoon
  • Salt : 1/4 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow space for the filling.
• In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, green onions, garlic powder, salt, and black pepper. Mix well.
• Spoon the filling mixture into the hollowed-out zucchini halves.
• Place the stuffed zucchini on a baking sheet lined with parchment paper.
• Drizzle the olive oil over the stuffed zucchini.
• Bake in the preheated oven for 25 minutes or until the zucchini is tender and the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• You can add other ingredients to the filling, such as diced bell peppers or jalapenos, to add more flavor and spice.
• Serve the stuffed zucchini as a main dish or as a side dish with grilled meat or fish.

Information

• This recipe is suitable for those following a ketogenic diet as it is low in carbs and high in healthy fats.
• Zucchini is a versatile vegetable that can be used in various keto-friendly recipes.