Twice Baked Potato Style Zucchini

If you love the combination of flavors that make twice baked potatoes so good, then you know that it’s really the filling ingredients that you enjoy so much. The potato itself is just a conduit for getting goodies like sour cream, butter, bacon bits, and cheese into our mouths in a single bite.

With a ketogenic diet, it’s OK to have it all as long as you don’t stuff it into a potato. Zucchini makes the perfect low-carb vessel for this heavenly filling. First, crisp up a few strips of bacon. While those are cooling down and draining on paper towels, scoop out the zucchini and mix up the filling. By the time that’s done the bacon will be ready to crumble and add. Then it’s on to filling and baking. That’s it!

The best part about these stuffed zucchini is the balance of rich cheese and cream with the onion and zesty jalapeno pepper. If you don’t eat jalapenos you can just omit them and know that this will still be a dish you want to make again and again.

Serve this with grilled meats as a side, it can be the potato to your grilled steak! Or put a few of these together and have a couple as a meal.
Store leftovers up to 2 days in the refrigerator. You can even make these one day ahead if you like.

Yields 4 servings of Twice-Baked Zucchini Boats

The Preparation

• 2 medium zucchini
• 1/2 cup cheddar cheese, shredded
• 2 ounces cream cheese, softened
• 1/4 cup onion, minced
• 1/4 cup sour cream
• 2 tablespoons butter, melted
• 1 tablespoon jalapeno pepper, diced
• salt and pepper, to taste
• 1 medium jalapeno pepper, sliced, for garnish
• 4 slices cooked bacon

The Execution

1. Preheat oven to 350F. Wash and dry the zucchini, cut it in half, and then slice each half in half lengthwise. Use a spoon to scoop out most of the insides. Chop up the scooped flesh and add it to a bowl. Place the zucchini boats in a baking dish.

2. Add the cheddar, cream cheese, onion, sour cream, butter, and diced jalapeño to the bowl with zucchini flesh and mash together to combine.

3. Divide the mixture evenly between the zucchini boats, filling them completely. Season with salt and pepper to taste. Top with the sliced jalapeño and crumbled bacon.

4. Bake for 30 minutes, until the filling is bubbling and the zucchini is becoming tender. Remove from the oven and let cool for 5 minutes before serving.

This makes a total of 4 servings of Twice-Baked Zucchini Boats. Each serving comes out to be 274 calories, 23.5g fats, 4.5g net carbs, and 10.8g protein.

Twice-Baked Zucchini Boats

This makes a total of 4 servings of Twice-Baked Zucchini Boats. Each serving comes out to be 274 calories, 23.5g fats, 4.5g net carbs, and 10.8g protein.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 274 kcal

Ingredients

  

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• 2 medium zucchini
• ½ cup cheddar cheese shredded
• 2 ounce cream cheese softened
• ¼ cup onion minced
• ¼ cup sour cream
• 2 tablespoon butter melted
• 1 tablespoon jalapeno pepper diced
• salt and pepper to taste
• 1 medium jalapeno pepper sliced, for garnish
• 4 slice cooked bacon

Instructions

 

• Preheat oven to 350F. Wash and dry the zucchini, cut it in half, and then slice each half in half lengthwise. Use a spoon to scoop out most of the insides. Chop up the scooped flesh and add it to a bowl. Place the zucchini boats in a baking dish.
• Add the cheddar, cream cheese, onion, sour cream, butter, and diced jalapeño to the bowl with zucchini flesh and mash together to combine.
• Divide the mixture evenly between the zucchini boats, filling them completely. Season with salt and pepper to taste. Top with the sliced jalapeño and crumbled bacon.
• Bake for 30 minutes, until the filling is bubbling and the zucchini is becoming tender. Remove from the oven and let cool for 5 minutes before serving.

Nutrition

Calories: 274kcalProtein: 10.8gFat: 23.5g

Keyword appetizer, simple & easy, vegetarian