In this simple recipe, zucchini, that famous summer vegetable, is stuffed with cheese, bacon, and chile peppers.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 boats
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini in a microwave-safe pan, cut-side down. Add about 1 inch of water to the bottom of the pan. Cook in the microwave oven for about 5 minutes.

    Advertisement
  • Meanwhile, bring a large pot of water to a boil.

  • Remove zucchini from the microwave and add to the boiling water. Cook until desired softness, 3 to 5 minutes.

  • Meanwhile, combine whole wheat bread, cayenne peppers, jalapeno pepper, bacon, Cheddar cheese, cream cheese, seasoned salt, onion salt, black pepper, and basil in a bowl until filling is combined.

  • Drain zucchini and cool until safe to handle, about 10 minutes.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Scoop out zucchini pulp to about 1/4-inch from the skin and add to filling. Use an electric mixer to mix. Stuff zucchini halves with filling and place on a baking sheet. Sprinkle dry bread crumbs on top.

  • Broil under high heat until tops start to brown, 3 to 5 minutes.

Cook's Note:

The spice can be decreased by using milder peppers.

Nutrition Facts

252 calories; protein 14.4g; carbohydrates 12.1g; fat 16.8g; cholesterol 46.5mg; sodium 1075mg. Full Nutrition
Advertisement
Advertisement