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Bacon Wrapped Stuffed Zucchini
by fedandfit on September 19, 2012
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Ladies and Gentlemen, start your appetites.
I say, with a lot of confidence, that you will love this dish.
I’m constantly on the creative prowl for new and tasty ways to combine paleo-friendly ingredients in a way that makes people say: “Wow! This is good for me?”
My answer, typically, is: “Yes, at least a million times better than that pizza you thought about ordering.”
Zucchini is one of my favorite vegetables to cook with. It’s SO versatile. I use it to make everything from zucchini noodles when I’m craving pasta to my morning egg frittatas when I want a full plate without over-doing my energy intake.
I decided to stuff my hollowed-out zucchini with shredded chicken (simple how-to directions below). You can use ground meat, if you like. I opted for the homemade shredded chicken because it’s healthy, fresh, and versatile. I like to make extra shredded chicken for use in salads later in the week.
I seasoned the shredded chicken with my go-to Mexican flare.
To bring the whole dish together and move it from an “Oooh” to an “AHHH!” I added bacon.
That’s right. Wrap those stuffed zucchinis with a few pieces of bacon, bake, and let the flavors melt into each other; then BOOM, instant happy family.
Enjoy!
Bacon Wrapped Stuffed Zucchini
Approximate Nutrition Facts:
Serving size: 2 Stuffed Zucchini Halves
Makes 3 servings
545 Calories; 30 g Fat; 35 g Protein 3 g Sugar
Ingredients:
3 Medium-Large Zucchini
1 lb Shredded Chicken
18 Slices Pre-cooked Bacon
2 tsp Sea Salt
2 tsp Cracked Black Pepper
1 Tbl Ground Cumin
1 Tbl Garlic Powder
1 Tbl Onion Powder
1 Tbl Chili Powder
18 Toothpicks
Directions:
Preparation
Bacon Wrapped Stuffed Zucchini:
Preheat your oven to 375 degrees.
Line a baking sheet with aluminum foil and set aside.
Wash and cut your zucchini in half.
With a spoo
