Bacon Boats

Bacon BoatsThese Bacon Boats made for a delicious and filling lunch.  As this was my entree and nothing else was served with this,  we each ate two of the filled zucchini “boats” halves.  If serving this as a side dish to a meat entree, I would use 4 smaller, 3-4″ zucchini and make 8 servings from this recipe.  This recipe is suited for those who have reached the nuts and seeds rung of the Atkins OWL (Ongoing Weight Loss) carb re-introduction ladder.  this dish would work nicely in any Keto diet and for Primal diners.  You would have to omit the cheese for Paleo adherence.

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2 medium-large 6-7″ zucchini (mine weight 270 grams each)

5 slices thick bacon, chopped (I used uncured, low-sodium)

3 T. hemp hearts

4 medium green onions, chopped

1 large egg, beaten

1 cup Monterrey Jack Cheese

1/8 tsp. coarse black pepper

VARIATIONS:   Use breakfast sausage, Italian Sausage, ground beef or ground lamb (4 oz.) in lieu of the bacon.

DIRECTIONS:  Preheat oven to 450º.  Stem and slice the zucchini lengthwise.  Scoop out the majority of the pulp, leaving only about 1/4″ on the skin.  Place the scooped out pulp in zip-loc bag and save for another use like meatloaf filler or zucchini bread/muffins.  Place in baking dish and bake for about 30 minutes at 450º to partially cook the squash.  Remove from oven and lower heat to 350º.

For the filling:  Cook the bacon over medium-high heat until lightly browned.  Remove from heat and drain off grease for another use.  When pan has cooled down, remove half the bacon for garnish.  Add the green onion, hemp hearts,  and black pepper to skillet and stir to mix.  Add the beaten egg and cheese.  Stir well to allow the cheese to begin to melt.  Add about 1/4 of the filling to each squash “boat” and top with the reserved bacon crumbles.  Pop back into 350º oven and bake for 10-15 minutes to allow the egg to cook.  Remove and serve at once.

NUTRITIONAL INFO:    Using 2 large squash, each of the four Bacon “Boat” half contains: (halve these numbers to get values for each half if you use 4 baby squash and get 8 pieces)

230 calories, 17.25 g fat, 5.85 g carbs, 2.30 g fiber, 3.35 g net carbs, 15.37 g protein, 353 mg sodium


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