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Difficulty: Easy - for beginners


2 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 - 6 slices crispy bacon, chopped
4 oz cream cheese
1 can (14.5 oz) Italian style tomatoes (drained)
1 tsp fresh thyme leaves
1/2 cup Freshly grated pepper Jack cheese
garlic salt


Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. It doesn't have to be perfect. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Cook until desired doneness of onions and remove from heat. Add to the zucchini flesh, add cream cheese, and tomatoes.Rough chop some fresh thyme leaves. Sprinkle with garlic salt taste and adjust.
Refill the zucchini shells with the filling mixture.

Bake uncovered at 375 degrees F for 30-40 minutes. When zucchini is almost done add pepper jack cheese and top with bacon pieces.


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