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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!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Easy Appetizer Recipe, zucchini Boats
Servings: 4
Calories: 451kcal


  • 9x13-inch Baking Pan
  • Skillet


  • 1 Tablespoon Olive Oil
  • ½ onion chopped
  • 1 bunch asparagus chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless chicken breasts cooked and cubed
  • 8 ounces cream cheese softened
  • 6 strips bacon cooked and crumbled
  • 4 zucchini cut lengthwise
  • ½ cup grated Parmesan cheese


  • 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.


Calories: 451kcal | Carbohydrates: 15g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 575mg | Potassium: 979mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2160IU | Vitamin C: 42mg | Calcium: 263mg | Iron: 4mg