Cheesy Bacon and Corn Stuffed Zucchini Boats
Sep 07, 2014, Updated Sep 05, 2023
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Zucchini boats stuffed with bacon, corn, and cheese? Yes, please! Dive in and get a taste of this easy, flavor-packed recipe. It’s the perfect dish to impress guests or just enjoy a tasty dinner at home.
Stuffed Zucchini Recipe
Greetings, my fellow food enthusiasts! As the season embraces a gentle shift from summery days to crispy evenings, allow me to introduce you to a recipe that embodies comfort and joy in every bite – the Cheesy Bacon and Corn Stuffed Zucchini Boats. Juicy zucchini halves are generously filled with a hearty mixture of crispy bacon, sweet corn, and spices, bound together with a hint of creamy, melting cheese. This dish promises not only an explosion of flavors but also an awesome combo of textures that will have you falling in love at the first bite. Perfect for both weeknight dinners and special occasions, this recipe stands as a testament to the delicious culinary adventures that simple, fresh ingredients can create.
Why You’ll Love This Zucchini Recipe
- Flavorful: This recipe combines the saltiness of bacon with the sweetness of corn and the creaminess of cheese, making it an irresistible treat!
- Simple and Quick: With just a 30-minute total preparation time, it’s a perfect dish for those wanting a quick yet good meal.
- Kid-Friendly: Even for those little ones who typically turn their noses up at green veggies, this cheesy, bacon-filled meal might just change their minds.
Ingredients For Stuffed Zucchini Boats
This list showcases how each ingredient contributes to the overall dish, ensuring every bite is completely satisfying. For the full recipe, scroll down the page to the recipe card.
- Zucchini
- Bacon: Adds juicy saltiness and crispiness.
- Sweet Corn
- Garlic
- Salt and Fresh Ground Pepper
- Cream Cheese: Acts as a binder, melding the bacon and corn together into a cohesive stuffing.
How To Make Zucchini Boats
So these stuffed zucchini boats are really good! I mean, there’s bacon in there. Then, we have corn, lots of garlic, and a good dose of cream cheese. Put it all together, and you’ve got a dinner nobody can resist. Even those little ones that say green food is yucky.
- Preparation: Boil a large pot of water. Drop the zucchini into the boiling water and cook until fork tender. Drain and rinse the zucchini with cold water. Slice each zucchini in half, lengthwise. Scoop out the seeds and some flesh to create a hollow space about 1/2-inch deep.
- Bacon: Place bacon in a frying pan and cook until crispy. Transfer the crispy bacon to a plate lined with a paper towel, but retain the bacon fat in the pan.
- Filling Preparation: To the same frying pan with bacon fat, add corn kernels and chopped garlic. Season the mixture with salt and pepper. Cook until the corn is heated through and slightly browned. Add the cream cheese to the pan, stirring frequently until it’s melted and the ingredients are well combined. Crumble the previously set aside bacon and mix it into the cream cheese mixture. Remove the mixture from heat.
- Stuffing and Final Cook: Fill each prepared zucchini half with the bacon, corn, and cheese mixture. Broil the stuffed zucchini in an oven for approximately 8 minutes or until the tops are lightly browned. Remove from oven and serve.
Tips For Making The Best Zucchini Boats
- Zucchini Selection: Choose medium-sized zucchinis that are firm to the touch. Larger zucchinis might be too tough and watery, while smaller ones might not hold enough filling.
- Scoop Gently: When hollowing out the zucchini, be careful not to pierce through their skin. Use a melon baller or a small spoon for better control.
- Avoid Overcooking: When boiling the zucchini, make sure it’s just fork-tender. Overcooking can make it too soft, and it might fall apart when stuffing or during the final broil.
- Ensure Even Browning: When broiling, watch the zucchini boats closely to avoid burning. If your oven has hot spots, consider rotating the pan halfway through for even browning.
- Storage: Leftover zucchini boats should be stored in an airtight container and refrigerated. Consume within 2 days for the best flavor and freshness.
Serving Suggestions
Whether it’s a casual family dinner, a summer BBQ, or a more formal gathering, here is a list of some appropriate and tasty accompaniments you can choose from to serve with stuffed zucchini boats.
- Coconut Lime Cauliflower Rice
- Quinoa Stuffed Tomatoes
- Grilled Honey Mustard Chicken or Grilled Tilapia
- Bean Soup: A warm, comforting choice that pairs well with the zucchini boat’s flavors.
- Sour Cream or Yogurt: For a creamy touch and to balance out any spiciness.
- Avocado Slices or Guacamole: A creamy contrast to the hearty filling of the zucchini boats.
ENJOY!
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Cheesy Bacon and Corn Stuffed Zucchini Boats
Ingredients
- water,, for boiling
- 4 medium zucchini
- 8 slices bacon
- 1 can (15 ounces) sweet corn,, drained, you can also use (thawed) frozen corn
- 2 cloves garlic,, minced
- salt and fresh ground black pepper, to taste
- 1 package (8 ounces) cream cheese,, softened
Instructions
- Drop the zucchini in a large pot of boiling water. Cook for 5 minutes or until fork tender; drain and rinse with cold water.
- Cut the zucchini in half, lengthwise; scoop out the seeds and flesh, about 1/2-inch deep, and set aside.
- Cook the bacon in a frying pan to a crisp; with a slotted spoon, transfer the bacon to a plate lined with a paper towel, leaving bacon fat in the pan.
- Add corn and garlic to the frying pan; season with salt and pepper and cook for 3 minutes or until heated through and slightly browned.
- Stir in the cream cheese and continue to cook, stirring frequently, until the cheese is melted and the mixture is well combined.
- Crumble the bacon and mix it into the cream cheese mixture. Remove the pan from the heat.
- Stuff the cheesy mixture into the zucchini boats. Transfer the zucchini to a baking sheet and broil for 8 minutes or until the tops are lightly browned.
- Remove from oven and let stand a couple of minutes before serving.
Equipment
Notes
- Choose Firm Zucchini: Pick zucchini that are firm to touch; they hold up better when stuffed.
- Scoop Carefully: Ensure you don’t pierce through the zucchini when hollowing.
- Drain Excess Moisture: After boiling the zucchini, pat them dry to prevent a soggy result.
- Customize Fillings: Feel free to add or swap ingredients in the stuffing based on preference. I almost always use Neufchatel cheese instead of cream cheese for a lighter take.
- Cream Cheese: Make sure the cream cheese is soft and at room temperature. Soft cream cheese ensures a smooth and even blend, preventing lumps when mixed with other ingredients.
- Use a Broiler for a Golden Top: A few minutes under the broiler can give the boats a crispy finish.
- Serve Warm: These boats are best enjoyed warm, bringing out the richness of the cheese and bacon.
- Storage: Store leftovers in an airtight container and keep refrigerated for up to 2 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m assuming you mix back in the part of the zucchini you scooped out?
Hi Kristina!! I didn’t do that, but you definitely can. Just fry it up together with the corn. Hope that helps! Have a great Sunday! 🙂
These look like such a great vegetarian dish! Can’t wait to try them!
Our Zucchini has not come up yet, but our yellow squash is over the top. Everyone is sick of me giving them some. I did this with yellow summer squash and fresh corn it was DELISH. So sick of putting up squash relish. If anyone has some good squash ideas, let me know. I just tried cucumber chips and squash chips and canned them together with dill like pickles. Other than the squash being yellow, you cant tell the difference. 1titantyler@gmail.com
Try freezing these on parchment paper and the in freezer bags with the air removed. I ddi and they were a good last minute dinner.
these look amazing! do you happen to have the nutrition facts for them??