Description

Bacon Cheeseburger Zucchini Boats are a low-carb, delicious twist on the classic cheeseburger. Hollowed zucchinis are filled with a savory mixture of browned ground beef, crispy bacon, onions, garlic, and tangy condiments, then topped with melted cheddar cheese and baked to perfection. Garnished with fresh tomatoes and diced pickles, these boats serve as a flavorful and satisfying meal perfect for keto and low-carb enthusiasts.

Ingredients

Scale

Vegetables

4 medium zucchinis
1 small onion, finely chopped
2 teaspoons minced garlic
2 small tomatoes, diced
10 dill pickle sandwich slices, diced

Meat & Dairy

12 ounces bacon
1 pound ground beef
2 tablespoons heavy cream
2 cups shredded cheddar cheese

Condiments & Sauces

1 tablespoon Worcestershire sauce
4 tablespoons ketchup
1 tablespoon yellow mustard

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Instructions

Preheat Oven: Preheat your oven to 350º F (175º C) to ensure it’s ready for baking the zucchini boats later.
Prepare Zucchini Boats: Slice the zucchinis in half lengthwise and scoop out the seeds to create hollow boats. Arrange them cut side up in a baking dish for easy filling.
Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer it to a paper towel-lined plate to drain excess grease and cool, then chop into small pieces.
Sauté Onion and Garlic: Leave about a tablespoon of bacon grease in the skillet, increase heat to medium-high, and sauté the chopped onion for 2 minutes. Add minced garlic and cook for an additional minute until fragrant.
Brown Ground Beef: Add the ground beef to the skillet and cook, stirring occasionally, until fully browned and cooked through.
Combine Fillings: Stir in the chopped bacon, Worcestershire sauce, ketchup, yellow mustard, and heavy cream into the beef mixture. Mix well to combine all flavors evenly.
Fill Zucchini Boats: Spoon the meat mixture evenly into each zucchini half, packing it firmly. Sprinkle shredded cheddar cheese generously on top of each filled boat.
Bake: Place the baking dish in the oven and bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the zucchini is tender.
Garnish and Serve: Remove from oven and sprinkle with diced tomatoes and pickles. Serve immediately and enjoy your flavorful bacon cheeseburger zucchini boats!

Notes

You can substitute heavy cream with half-and-half or sour cream for a slightly different texture.
If you prefer a spicier kick, add some chopped jalapeños or a dash of hot sauce to the meat mixture.
To make this dish gluten-free, ensure that your Worcestershire sauce and ketchup are gluten-free brands.
Leftover zucchini boats can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
For a lower-fat version, use turkey bacon and reduced-fat cheddar cheese.