These artichoke-stuffed zucchini wrapped in bacon are sure to be a favorite at any gathering!

Nutritional values per serving: Kcal: 470 - Proteins: 19g, Fat: 41g, Net Carbs: 6g

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  • Preparation Time

    20 minutes

  • Baking Time

    40 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    6
By Leah Baumann
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Ingredients

  • Zucchini, 3 zucchini (600 g)
  • Cream cheese, 8 oz (224 g)
  • Spinach, frozen, cooked, boiled, drained, 1/2 cup (95 g)
  • Artichoke hearts, 1/2 cup (130 g)
  • Mozzarella cheese, whole milk, 1 cup, shredded (112 g)
  • Parmesan cheese, 0.6 cup (63 g)
  • Garlic, 1 clove (4 g)
  • Table salt, 1 teaspoon (5 g)
  • Red pepper flakes, 1/2 teaspoon (1 g)
  • Bacon, 12 slices (312 g)

Instructions

  1. Preheat the oven to 350°F (170°C)
  2. With a spoon scoop the seeds from the zucchini
  3. Line a baking sheet with parchment paper
  4. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic, salt and red pepper flakes. Stir to combine.
  5. With a spoon, scoop cream cheese mixture into zucchini boats, then wrap each boat with 2 slices of bacon.
  6. Place on the baking sheet.
  7. Bake for 35-40 minutes
  8. Let cool and serve.

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