# Ingredients:
→ Vegetables
01 - 2 large zucchini
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 4 ounces cream cheese, softened
04 - 2 ounces shredded mozzarella cheese
05 - 1 ounce grated Parmesan cheese
→ Herbs & Seasonings
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh chives
08 - 1 teaspoon dried Italian herbs
09 - 1 clove garlic, minced
10 - Salt and pepper to taste
→ Meats
11 - 8 slices bacon
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Wash and dry zucchini. Slice each lengthwise and use a spoon to scoop out the center, creating boat-shaped vessels. Brush cut sides with olive oil and season lightly with salt and pepper.
03 - In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, parsley, chives, Italian herbs, minced garlic, and a pinch of salt and pepper until smooth.
04 - Distribute cheese mixture evenly among zucchini boats, filling each cavity generously.
05 - Wrap each stuffed zucchini half with one to two bacon slices, tucking ends underneath securely.
06 - Position boats on prepared baking sheet with seam side down.
07 - Bake for 25 to 30 minutes until bacon reaches desired crispness and zucchini becomes tender.
08 - Allow to cool slightly before serving.
