In my efforts to keep my squash obsession alive all summer
long, I created a healthier version of our favorite summer food – the bacon
cheeseburger. Don’t get me wrong when you want a cheeseburger you have to get
yourself one because there’s no other satisfying food out there. However, when
you’re trying to cut down on the amount of carbs you eat you’ll make this
instead. This will curb your craving for everyone’s bcb and it’s a lot better
for you! You can’t beat that. My husband was entirely impressed with putting
one of his faves in a zucchini but it didn’t kill him !
INGREDIENTS
- 3-5 pieces of bacon, chopped
- 2 zucchinis
- 1 tbsp olive oil
- 1 tablespoon of Worcestershire sauce
- 1/2 cup chopped onion
- 1 pound ground beef (
you may use turkey or chicken)
- 1/2 tsp garlic powder
- ½ tsp onion powder
- 1/2 tsp oregano + ½ tablespoon fresh oregano
- 1 tablespoon chives
- ½ tablespoon parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp mustard
- ½ cup Ketchup, more to taste
- 8 ounces cheddar cheese and mozzarella cheese , divided
DIRECTIONS
- Preheat the oven to 400 degrees F.
- Slice each zucchini lengthwise and scoop out the inside,
leaving about 1/4 inch from the sides.
- Place scooped out zucchini in a bowl and set aside.
- Assemble zucchini boats in a greased baking dish.
- In a skillet, brown ground beef (you don’t have to cook all the way through).
- Drain ground beef and set aside.
- Add to skillet oil, onions, garlic and bacon.
- Sauté mixture and add in ground beef, seasonings (with
exception to the fresh herbs) and
scooped out zucchini. Turning off heat after combined.
- Spoon mixture into boats.
- Bake boats for 20-30 minutes
- In a small bowl, place cheese(s) in bowl and mix with
fresh herbs. ( If you don’t have fresh herbs you can use
dried.)
- Once boats are fully cooked top with cheese and bake
for an additional 5 minutes or until cheese is melted.
