Carb Smart Cheesy Bacon-Stuffed Zucchini Boats
with Italian-Dressed Salad
These zucchini boats are stuffed with a mixture of cheese, bacon and breadcrumbs before getting baked to glorious golden perfection. A fresh side salad with a garlicky dressing and crispy shallots kicks things up a notch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
400 g
Zucchini
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Green Onion
56 g
Spring Mix
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit
Garlic, cloves
43 g
Cream Cheese
(Contains Milk)
2 tbsp
Italian Dressing
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Halve each zucchini lengthwise. Using a spoon, remove and discard zucchini flesh leaving a 1/2-inch border. Arrange zucchini halves on a parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over zucchini, then brush to coat. Season with salt and pepper. Arrange zucchini cut-side down. Bake in the middle of the oven until softened slightly, 8-10 min.
Meanwhile, cut bacon crosswise into 1/4-inch strips. (TIP: Use scissors if you don't want to dirty two cutting boards.)Add bacon to a dry, large non-stick pan. Cook over medium-high heat, stirring occasionally, until bacon starts to crisp, 5-7 min.**Meanwhile, on a clean cutting board, thinly slice green onion, keeping green and white parts separate.Peel, then mince or grate garlic. Reserve half the crispy shallots in a small bowl. Using a rolling pin or heavy pot, carefully crush remaining shallots in their packaging until you have fine crumbs.
Drain and discard all but 1/2 tbsp bacon fat (dbl for 4 ppl) from the pan. (NOTE: Keep bacon in the pan.)Add green onion whites and garlic. Cook, stirring often, until fragrant, 30 sec.Remove the pan from heat. Add breadcrumbs and crispy shallot crumbs, then stir to combine. Transfer filling to a medium bowl to cool slightly.
Once slightly cooled, add cream cheese and half the Parmesan to the bowl with bacon filling. Season with pepper, then mash with a fork against the side of the bowl to combine.Flip zucchini halves over, then stuff with bacon filling.Sprinkle remaining Parmesan over top.Bake in the top of the oven until cheese is golden-brown and zucchini is tender, 6-8 min.
Meanwhile, halve tomatoes.When zucchini boats are almost done, add tomatoes and spring mix to a large bowl. Drizzle Italian dressing over top, then toss to combine.
Divide zucchini boats and salad between plates. Sprinkle remaining green onions over zucchini boats.Sprinkle reserved crispy shallots over salad.
