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. 


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.  


  • 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.