Zucchini Cheese Boats

Nutty tasting Gruyere cheese complements the smoky taste of bacon in this stuffed zucchini recipe.

Zucchini Cheese Boats
Servings: 6 Prep 20 mins Bake 375°F 30 mins Cook 10 mins


  • 6 large zucchini (about 3 pounds)
  • 1 tablespoon olive oil
  • 4 slices bacon (about 1/4 pound), chopped
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne
  • 1/4 cup packaged unseasoned bread crumbs
  • 1 cup shredded Gruyere cheese

Make It

1. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

2. Cut 1/8- to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.

3. Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini boats.

4. In large nonstick skillet, heat oil over medium-high heat. Add chopped bacon; cook 3 minutes. Stir in chopped zucchini mixture, onion salt, garlic powder, nutmeg and cayenne; cook, stirring occasionally, 7 minutes. Remove from heat. Stir in bread crumbs and 3/4 cup of cheese.

5. Spoon about 1/2 cup filling into each zucchini boat. Place in prepared baking dish. Add 1/4 cup hot water to dish; cover dish with foil.

6. Bake in 375 degree F oven for 25 minutes. Uncover; sprinkle tops of zucchini with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 230, Fat, total (g): 17, chol. (mg): 30, sat. fat (g): 7, carb. (g): 10, fiber (g): 1, pro. (g): 10, sodium (mg): 217, Percent Daily Values are based on a 2,000 calorie diet.