Bacon Mozzarella and Tomato Zucchini Boats
Use up the abundance of summer zucchini with these outstanding Bacon Mozzarella and Tomato Zucchini Boats that are ready to eat in 30 minutes.
- 3 small to medium zucchini (about 4-6 inches long)
- 4-8 pieces bacon ,cooked and crumbled
- 1/2-1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tomato diced or cut into strips
Preheat oven to 375 F. Cook, drain and crumble bacon. Cut zucchini in half length-wise, then carefully scooped out the middle.
In a small bowl combine both of the cheeses, chives, parsley, and bacon; stir to evenly distribute ingredients. Sprinkle bacon/cheese mixture into the scooped out middle of each zucchini; top with tomato strips.
Bake in the preheated oven for 15-20 minutes or until the cheeses are melted and the zucchini is tender.
Calories: 95kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 222mg | Potassium: 341mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 21.5mg | Calcium: 111mg | Iron: 0.5mg