Vegetarian "Bacon Cheeseburger" Stuffed Zucchini Boats

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.0
  • Total Fat: 13.8 g
  • Cholesterol: 29.9 mg
  • Sodium: 724.8 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 23.2 g

View full nutritional breakdown of Vegetarian "Bacon Cheeseburger" Stuffed Zucchini Boats calories by ingredient
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Stuffed Zucchini entree Stuffed Zucchini entree
Number of Servings: 4


    2 medium Zucchini (approx 1.5oz)
    2 cup Yves Veggie Ground Round - Original
    1 tbsp Coconut Oil
    1/2 cup chopped Onions
    2 tbsp Yellow Mustard
    2 tbsp Tomato Paste
    3 tbsp water
    1/2 tsp Garlic powder
    1/2 tsp Oregano, dry
    4 tbsp It's Not Bacon (Net .5 carb per boat)
    1 cup, shredded Cheddar Cheese


Makes 4 stuffed boats


Preheat the oven to 400 degrees F.

Slice each zucchini lengthwise and scoop out the inside seeds, leaving about 1/4 inch from the sides. Place this removed insides of zucchini in a bowl and set aside.

Rub the oil around the inside of each halved zucchini and place on a baking sheet pan. Bake for 20 minutes.

While the zucchini is baking you can make the filling.

Put coconut oil into skillet and heat over medium heat.

Cook the onion until softened then add the Yves ground round and insides of zucchini you had scooped out.

Cook ground until browned then add seasonings, tomato paste, mustard and water. Stir to combine

Then stir in 1/2 cup of the shredded cheese.

Allow it to melt, turn off the heat.

Once zucchini is cooked, remove from the oven and fill each half with the filling.

Top with remaining shredded cheese and It's Not Bacon.

Broil for 2 minutes to melt the cheese on top.


Serving Size: Makes 4 stuffed boats

Number of Servings: 4

Recipe submitted by SparkPeople user COLEYSIMS.

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