Since it's summer and zucchini tends to grow like crazy you might find yourself with an overabundance of zucchini and making endless batches of zucchini bread gets a bit boring. To keep with the twice baked, cream cheese, sour cream theme I am sharing a new recipe for zucchini boats today.
Zucchini boats make for an awesome side dish that you can throw together in a few minutes and serve with burgers, brats, bbq chicken or as a stand-alone meal.
YOU'LL NEED THE FOLLOWING:
3 - Medium sized zucchini to make 6 boats
A pinch of garlic powder
4 - 6 pieces of bacon chopped
4 ounces of softened cream cheese
3 - 4 tablespoons of sour cream
A generous handful of shredded cheddar cheese
Preheat oven to 350 degrees
Cut ends off of each washed zucchini and cut lengthwise. Use a spoon to scoop out flesh from the center of zucchini and place into a mixing bowl. Once you've removed the flesh from all of the boats - combine flesh with cream cheese, sour cream, garlic, chopped bacon, and shredded cheddar cheese. Mix well and fill each of the boats with the mixture and place onto a foil-lined baking sheet.
Place into the oven for 20 minutes. Closely watch the zucchini boats as the outside might become too soft. You can broil the zucchini boats for a few minutes to brown the cheese on top.
WAYS TO MODIFY:
- You could use vegan cheeses, cream cheese, and sour cream
- Add cilantro, chives or parsley to the mixture
- You could call a protein source to the mixture as well.