# What You Need:
→ Vegetables
01 - 2 large zucchini
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 4 ounces cream cheese, softened
04 - 2 ounces shredded mozzarella cheese
05 - 1 ounce grated Parmesan cheese
→ Herbs & Seasonings
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh chives, chopped
08 - 1 teaspoon dried Italian herbs
09 - 1 clove garlic, minced
10 - Salt and black pepper to taste
→ Meats
11 - 8 slices bacon
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Wash and dry zucchini thoroughly. Slice each zucchini lengthwise and use a spoon to scoop out the center flesh, creating boat-shaped shells. Brush the cut sides with olive oil and season lightly with salt and pepper.
02 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, chopped chives, dried Italian herbs, minced garlic, salt, and pepper. Mix until the filling reaches a smooth, uniform consistency.
03 - Spoon the cheese mixture evenly into each zucchini boat half, distributing filling along the entire length of each cavity.
04 - Carefully wrap each stuffed zucchini half with one to two slices of bacon, tucking the ends underneath to secure.
05 - Place prepared zucchini boats seam-side down on the prepared baking sheet. Bake for 25 to 30 minutes, or until bacon is crispy and zucchini is tender when pierced with a fork.
06 - Allow the zucchini boats to cool for 2 to 3 minutes before serving to allow flavors to set.
