Bacon Wrapped Zucchini Boats
These Bacon Wrapped Zucchini Boats are loaded with cheesy scrambled eggs and wrapped in crispy bacon for the ultimate delicious morning meal! They are the perfect addition to a brunch spread or to elevate special occasions.
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.
Nutrition
Serving: 1 bacon wrapped zucchini boatCalories: 338kcalCarbohydrates: 4.4gProtein: 18.9gFat: 27gCholesterol: 242mgSodium: 727mgFiber: 1.1gSugar: 2.7g
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