Bacon Asparagus Zucchini Boats Recipes

CHEESY BACON ZUCCHINI BOATS

Steps:

• Preheat oven to 375. Dice bacon.
• Brown in skillet.
• Remove bacon and drain on paper towel. Reserve grease.
• Cut zucchini in half lengthwise.
• Heat on a microwave-safe plate, cut side down, for about 3-4 minutes to soften.
• Using a kitchen towel to protect your hands, remove zucchini pulp using a spoon.
• In reserved grease, slightly saute onions until soft and translucent.
• Add pulp, and garlic to onions and cook a few more minutes.
• Stir in Parmesan cheese, bacon, and ground pepper; remove from heat.
• Place zucchini in the pan. Cover the bottom of each with a small amount of mozzarella.
• Fill shells with the hot filling.
• Melt butter in a small bowl in the microwave. Add bread crumbs.
• Top each zucchini with about 1 tsp of crumbs.
• Bake for about 35-45 minutes until zucchini are tender, the filling is bubbly, and bread crumbs are browned.

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
• Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
• Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
• Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
• Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.