Bacon Wrapped Stuffed Zucchini

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Cream cheese

  220g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  ½ can or 199g

• Spinach

  Frozen, chopped or leaf, unprepared

  50g

• Grated Mozzarella

  Morrisons

  100g

• Parmesan cheese

  Grated

  50g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  12 strip or 144g

Directions

1. Preheat oven to 350F / 175°C. Line a baking sheet with parchment paper and fit with a cooling rack. Using a spoon, remove the seedy centers of each halved zucchini.
2. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine.
3. Scoop cream cheese mixture into zucchini boats, then wrap each boat with 2 slices bacon. Place on prepared cooling rack and place in oven to bake, 35 to 40 minutes, or until zucchini is tender and bacon is crisp. Let cool slightly and serve.

Similar Foods

• Bacon Wrapped Guacamole Stuffed Chicken
• Parmesan-Stuffed Dates Wrapped in Bacon
• Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta
• Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken
• Stuffed Zucchini
• Lentil Stuffed Zucchini Boats 8 Zucchini boats