These Bacon Wrapped Zucchini Boats are a delicious twist on your morning meal! They are filled with savory eggs, cheese, and vegetables before being wrapped with bacon and baked to tender perfection.
This zucchini boat recipe instantly elevates breakfast or brunch with its picturesque presentation and flavor-packed filling. Fresh zucchini halves are hollowed out and loaded with a medley of breakfast favorites, from fluffy scrambled eggs to melty cheddar cheese, then wrapped in bacon and baked in the oven. The result is perfectly tender zucchini with a creamy filling and crispy bacon – all in one!
This recipe only requires 15 minutes of preparation, then the oven does the rest of the work. Whether you are hosting a special brunch or simply treating yourself to a delicious breakfast at home, loaded zucchini for breakfast will hit the spot! If you’re looking for more zucchini boat recipes, try these tasty variations: buffalo chicken, pizza, and Mexican.
Why You Will Love This Recipe
- Nutritious. This recipe is packed with vegetables and protein for a balanced and wholesome meal that will keep you satisfied and energized.
- Keto Friendly. These low-carb zucchini boats are made with whole-food ingredients and no grains, making them a great option for those following a keto diet!
- Great Presentation. Impress your family and guests with the vibrant colors and eye-catching presentation!
Recipe Ingredients
Below are the simple ingredients you will need to make keto zucchini boats. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Zucchini: Choose fresh medium-sized zucchini with a firm texture and a bright green color for the best baked zucchini boats.
- Butter: Unsalted butter helps control the seasoning of the eggs and zucchini.
- Eggs: Use large eggs for adequate filling for the bacon-wrapped stuffed zucchini.
- Cream Cheese: Full-fat cream cheese gives the eggs the richest creamiest flavor. Alternatively, you can use a lower-fat option if preferred.
- Spinach: Opt for fresh baby spinach and chop the leaves into smaller pieces so they distribute evenly throughout the egg mixture. In a pinch, you can use frozen spinach.
- Cheddar Cheese: Shredded cheddar adds a rich and tangy flavor that becomes deliciously gooey when baked. Alternatively, you can use mozzarella, parmesan, or a mix of cheeses.
- Bacon: Use regular bacon instead of thick sliced bacon for the crispiest bacon-wrapped zucchini boats.
- Spices: A savory mix of dried sage, ground black pepper, and salt bring out the other flavors in the baked stuffed zucchini.
How to Make Bacon Wrapped Zucchini Boats
Below are photos and recipe steps to easily make this recipe at home. You will also need an oven, a baking sheet, parchment paper, a knife, a cutting board, a cooling rack or a roasting pan with a fitted rack, and a skillet.
Prepare the zucchini
Preheat the oven to 400ºF and line a baking sheet with parchment paper. Then place an oven-safe cooling rack on the prepared baking sheet. You can also use a roasting pan with a fitted rack. Cut the zucchini lengthwise and remove the insides with a spoon. Place the zucchini boats on the cooling rack.
Scramble the eggs
Heat the butter over medium-low heat in a large skillet, then add the scrambled eggs and cubed cream cheese. Next, scramble until almost done but still wet and shiny. Remove the skillet from the heat.
Add Spinach, Cheese, & Seasonings
Next, add the spinach, shredded cheese, sage, salt, and pepper to the skillet and stir until well combined and the cheese is melted.
Add the filling and wrap with bacon
Fill the zucchini boats evenly with the egg mixture. Then carefully wrap the zucchini boats with 2 slices of bacon each, making sure to tuck the ends of the bacon underneath the zucchini boats to prevent them from coming unwrapped in the oven. Next, place the zucchini boats on your prepared baking sheet or roasting pan with the rack and bake for 30-35 minutes. Then broil for the last 1-2 minutes for extra crispy bacon! Serve hot.
Serve
Enjoy bacon wrapped zucchini as a well-rounded breakfast or lunch. If looking for an even heartier meal, pair it with savory side dishes to create a complete and satisfying spread, like some of our favorite recipes below.
Tips and Tricks
- Carefully hollow out the zucchini halves using a sharp knife and spoon to remove the inner flesh. Leave about a ¼ inch border around the edges to hold the filling. Save the flesh to incorporate into other recipes!
- Cook the zucchini on an elevated surface using a cooking rack or a roasting pan with a fitted rack to prevent the boats from soaking in the bacon grease as they cook.
- If you prefer a vegetarian version, omit the bacon and swap the eggs for a tofu scramble.
Zucchini Boats FAQ
Allow the zucchini to cool completely before transferring to an airtight container and storing it in the refrigerator for 2-3 days. Reheat in the oven at 350ºF for 10-15 minutes until heated through. Or warm in the microwave in 30-second increments.
Yes, there are several ways to switch up this recipe. Customize the filling by adding ground breakfast sausage instead of wrapping the zucchini in bacon. You can also add extra ingredients to the scrambled eggs like diced bell peppers, mushrooms, tomatoes, or jalapeños for a kick. Fresh herbs like basil, chives, parsley, or thyme can elevate the flavor profile when added to the filling or used as a topping.
Yes, you can assemble the zucchini boats ahead of time and refrigerate them until ready to bake. Simply cover the prepared zucchini boats with plastic wrap or aluminum foil and store them in the refrigerator for up to 24 hours before baking them as directed.
More Keto Breakfast Recipes
Bacon Wrapped Zucchini Boats
Ingredients
- 3 medium zucchini
- 1 tbsp unsalted butter
- 6 large eggs
- 4 oz cream cheese
- 1 cup chopped baby spinach
- ½ cup shredded cheddar cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 12 slices bacon
Instructions
- Preheat oven to 400 degrees and line a baking sheet, then place an oven safe cooling rack on the prepared baking sheet. You can also use a roasting pan with a fitted rack.
- Cut the zucchini lengthwise and remove the insides with a spoon. Place the zucchini boats on the cooling rack.
- Heat the butter on medium-low in a large skillet, then add the eggs and cubed cream cheese. Scramble until almost done but still wet and shiny. Remove from heat.
- Add the spinach, shredded cheese, salt, and pepper to the skillet and stir to combine.
- Fill the zucchini boats evenly with the egg mixture.
- Carefully wrap the zucchini boats with 2 slices of bacon each, making sure to tuck the ends of the bacon underneath the zucchini boats to prevent them from coming unwrapped in the oven.
- Place the zucchini boats on your prepared baking sheet or roasting pan with the rack and bake for 30-35 minutes, broil the last 1-2 minutes for extra crispy bacon! Serve!
Notes
- Use regular bacon, not thick sliced for crispier bacon.
- Although it’s not the end of the world without baking these on a cooling rack or roasting pan, it does prevent the zucchini from soaking in the bacon grease as they cook!
- Leftovers keep really well in the fridge for 2-3 days.
