# What You’ll Use:
→ Vegetables
01 - 2 large zucchini
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 4 ounces cream cheese, softened
04 - 2 ounces shredded mozzarella cheese
05 - 1 ounce grated Parmesan cheese
→ Herbs & Seasonings
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh chives
08 - 1 teaspoon dried Italian herbs
09 - 1 clove garlic, minced
10 - Salt and pepper to taste
→ Meats
11 - 8 slices bacon
# How-To:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Wash and dry zucchini, then slice each lengthwise. Using a spoon, scoop out the center to create boats. Brush cut sides with olive oil and season lightly with salt and pepper.
02 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, chopped chives, dried Italian herbs, minced garlic, and a pinch of salt and pepper. Mix until smooth and well incorporated.
03 - Distribute the cheese mixture evenly among each zucchini boat half, filling generously and spreading smoothly.
04 - Carefully wrap each stuffed zucchini half with one to two slices of bacon, tucking the ends underneath to secure.
05 - Place bacon-wrapped boats seam side down on the prepared baking sheet. Bake for 25 to 30 minutes until bacon reaches crispy texture and zucchini becomes tender.
06 - Allow the zucchini boats to cool slightly before serving for optimal texture and presentation.
