Bacon Asparagus Zucchini Boats Recipe
I am always playing around with zucchini recipes and this one was a hit! The Zucchini and bacon together make it so even your picky eaters will eat it!
Serving4
Ingredients
- 1 Tablespoon Olive Oil
- ½ onion, chopped
- 1 bunch asparagus, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless, skinless chicken breasts, cooked and cubed
- 8 ounces cream cheese, softened
- 6 strips bacon, cooked and crumbled
- 4 zucchini, cut lengthwise
- ½ cup Parmesan cheese
Equipment
Instructions
- Preheat oven to 400 degrees.
- Coat a 13 × 9 inch baking dish with non-stick cooking spray. Set aside.
- In a large non-stick skillet, heat your olive oil. Combine onion, asparagus, salt, and pepper. Cook over med-high heat until your asparagus is softer and your onion is cooked through.
- While that is cooking, mix together cooked chicken, cream cheese, and bacon. Add your onion and asparagus once they are cooked.
- Now make your zucchini boats by scooping the seeds from center of each zucchini half, using a spoon or melon baller. This will make 8 long zucchini boats.
- Set boats in baking dish, placing them side by side.
- Scoop the mixture evenly inside each boat. Sprinkle Parmesan cheese over the top of each boat.
- Bake for 10 to 12 minutes, or until zucchini is tender.
Nutrition
Calories: 451 kcal · Carbohydrates: 15 g · Protein: 25 g · Fat: 34 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 111 mg · Sodium: 575 mg · Potassium: 979 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 2160 IU · Vitamin C: 42 mg · Calcium: 263 mg · Iron: 4 mg