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Comforting Keto Bacon Cheeseburger Stuffed Zucchini Boats

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A low-carb, keto-friendly recipe combining smoky bacon, juicy ground beef, and melted cheese stuffed into fresh zucchini boats for a comforting and easy meal.

Ingredients

Scale
  • 4 medium zucchinis (about 8–10 inches long, firm, glossy skin)
  • 1 lb (450 g) ground beef (85% lean)
  • 4 slices bacon, chopped
  • 1/2 cup (115 g) cream cheese, softened
  • 1 cup (100 g) shredded cheddar cheese
  • 1/4 cup (40 g) diced onion (white or yellow, optional)
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Wash and dry the zucchinis, then slice each in half lengthwise. Use a spoon or small scoop to carefully hollow out the center, leaving about a 1/4-inch (6 mm) thick shell. Save the scooped flesh in a bowl for the filling.
  3. In a skillet over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan.
  4. Add diced onion and minced garlic to the bacon fat, cooking until softened and fragrant, about 3 minutes. Stir in the reserved zucchini flesh and cook until most moisture evaporates, about 5 more minutes. Transfer this mixture to a bowl and let cool slightly.
  5. In the bowl with sautéed veggies, add ground beef, cooked bacon, cream cheese, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently but thoroughly until combined, being careful not to overwork the meat.
  6. Spoon the beef mixture evenly into each zucchini half, pressing gently to pack but not overfilling. Sprinkle shredded cheddar cheese generously on top.
  7. Place the zucchini boats on the prepared baking sheet or dish and bake for 25-30 minutes, until the beef is cooked through (internal temperature should reach 160°F/71°C) and cheese is melted and bubbly. Optionally, broil for 2-3 minutes at the end for a crispier top, watching carefully to avoid burning.
  8. Remove from oven, let cool 5 minutes, then sprinkle chopped fresh parsley on top. Serve warm.

Notes

If zucchini releases excess water during baking, drain carefully before serving to avoid sogginess. Let stuffed boats rest 5 minutes after baking to help filling set. Use firm, medium-sized zucchinis for best results. Avoid overmixing beef to keep it tender. Use cream cheese at room temperature for smooth blending. Test doneness with a meat thermometer or by cutting into a boat. Broil briefly for a crispier cheese topping if desired.

Nutrition

Keywords: keto, low-carb, bacon cheeseburger, stuffed zucchini, keto dinner, easy keto recipe, keto stuffed vegetables

Find it online: https://tastypierecipes.com/comforting-keto-bacon-cheeseburger-stuffed-zucchini-boats-easy-recipe/