Million Dollar Stuffed Zucchini
In this million dollar stuffed zucchini recipe, zucchini halves are stuffed with a seasoned mixture of bacon, Cheddar cheese, and toasted almonds with a buttery Ritz cracker topping. Baked until golden and bubbly, these zucchini boats are comfort food that’s impressive enough for guests yet easy enough for a weeknight dinner.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15-inch rimmed baking sheet with foil.
- Cut zucchini in half lengthwise. Scoop out pulp with a melon baller or small measuring spoon, leaving 1/4-inch thick shells. Chop pulp (you should have about 3 cups).
- Toast almonds in a large dry skillet over medium heat until lightly browned and fragrant, about 4 minutes; remove from skillet.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.
- Drain all but 1 tablespoon of bacon grease from the skillet. Add zucchini pulp and green onions to the skillet. Cook and stir until tender and any liquid evaporates, about 10 minutes.
- Beat cream cheese with an electric mixer in a large bowl until smooth. Beat in mayonnaise.
- Stir in almonds, bacon, zucchini pulp mixture, Cheddar cheese, and cayenne pepper.
- Stuff zucchini shells with the mixture, heaping full. Arrange shells in prepared baking sheet. Sprinkle with cracker crumbs.
- Bake until zucchini is tender and filling is browned and bubbly, 30 to 35 minutes. Garnish with additional green onions.
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