Keto Cheesy Rice Stuffed Zucchini With Bacon Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1639 reviews)
Keto Cheesy Rice Stuffed Zucchini With Bacon
Zylo Recipes

Description

Imagine tender zucchini halves, transformed into edible vessels brimming with a savory, comforting filling. These stuffed zucchini boats are a delightful and satisfying meal, perfect for a light yet flavorful dinner. Each zucchini is carefully hollowed, creating a natural cradle for a delectable mixture of finely riced cauliflower, infused with the creamy richness of melted cheese.

The cauliflower, expertly prepared to mimic the texture of rice, provides a subtle sweetness that complements the slight bitterness of the zucchini. The cheese, a blend of mild and sharp varieties, melts beautifully into the cauliflower, creating a velvety, gooey texture that binds the filling together. The aroma is simply irresistible, a comforting blend of cooked vegetables and warm dairy.

Scattered throughout the cheesy rice are flecks of fresh chives, their delicate oniony flavor adding a vibrant and herbaceous note that brightens the entire dish. But the magic doesn't stop there. Crowning each stuffed zucchini boat are crispy bacon crumbles, adding a smoky, salty crunch that elevates the dish to new heights.

The bacon's intense flavor provides a perfect counterpoint to the mildness of the zucchini and cauliflower, creating a harmonious balance of textures and tastes. The combination of the soft zucchini, creamy filling, and crunchy topping is a true culinary delight. These stuffed zucchini boats are not only delicious but also visually appealing.

The vibrant green of the zucchini contrasts beautifully with the creamy white filling and the golden-brown bacon crumbles. A sprinkle of fresh parsley adds a final touch of color and freshness. Served alongside a crisp garden salad with a tangy vinaigrette or a colorful slaw, these zucchini boats make a complete and satisfying meal.

They're a wonderful way to enjoy the bounty of summer, offering a healthy and flavorful alternative to heavier dishes. Each bite is an explosion of flavor and texture, a testament to the simple elegance of fresh, wholesome ingredients, making this a truly memorable dining experience.

Preparation Time

Prep Time
7 min
Cook Time
17 min
Total Time
24 min

Nutrition Information

Per 1 servings (per stuffed zucchini half) serving
C
Calories
450 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
22 g

C
Fats
35 g
Saturated Fats 18 g
Unsaturated Fats 14 g

Cholestrol 110 mg
Sodium 600 mg
Potassium 500 mg
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Ingredients

    1.
    Bacon
    Bacon
    2 slice - 6" long
    2.
    Chives, Raw
    Chives, Raw
    2 teaspoon, cut pieces
    3.
    Zucchini
    Zucchini
    1 medium
    4.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    5.
    Olive Oil
    Olive Oil
    ½ tablespoon
    6.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    ⅓ cup
    7.
    Cheddar Cheese
    Cheddar Cheese
    ¼ cup, grated

Instructions

    1.
    Heat the oil in a skillet over medium heat and add the bacon. Cook until crisp and golden, then set aside to cool.
    2.
    While the bacon is cooking, cut the zucchini in half lengthwise. Slice off and discard the very top and bottom. Use a teaspoon to carefully scoop out a channel along the center of each zucchini half.
    3.
    Heat a griddle pan over high heat and add the zucchini halves, cut side down. Cook for 3-4 minutes on each side until tender and charred. Cover with foil to keep warm once cooked.
    4.
    Add the cauliflower rice to a saucepan with the stock. Bring to a simmer and cook until all the liquid has evaporated.
    5.
    Finely chop the chives and add to the rice along with the cheese. Stir well to combine and remove from the heat.
    6.
    Divide the cheesy rice between the grilled zucchini boats. Crumble over the crispy bacon to serve.