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Categories:
zucchini butter olive oil broccoli mixed mushrooms red bell pepper onion bacon low-fat cheddar cheese garlic salt cayenne pepper cumin
Viewed: 60 - Published at: 2 years agoIngredients
- 1 gigantic zucchini (may use multiple smaller ones)
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1 head broccoli, cut into small florets
- mixed mushrooms, 1 avg. package, sliced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 6 slices bacon, cooked and crumbled
- 3/4 cup low-fat cheddar cheese, shredded
- 1 tablespoon garlic, minced
- salt and pepper
- 1 pinch cayenne pepper
- 1/2 teaspoon cumin
Method
- Preheat oven to 375 degrees.
- Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
- Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
- In a large skillet, add butter and oil to medium-high heat.
- Saute mushrooms and onions for about 4 to 5 minutes.
- Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
- Add salt, pepper, cayenne, and cumin.
- Mix in half of the cheese and half of the cooked bacon.
- Scoop filling into the hollowed out zucchini(s).
- Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
- Poke a few SMALL holes in the top of the packet.
- Bake for 15-20 minutes (less if you have small zucchinis).
- Remove from oven; remove top foil sheet.
- Cover in remaining cheese and bacon.
- Place back in oven (uncovered) for a few minutes until cheese melts.
