KETO TWICE BAKED ZUCCHINI BOATS
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.