These low-carb, keto-friendly Bacon Cheeseburger Zucchini Boats are surprisingly filling! They're loaded with cheese and all the flavors of your favorite burger, and will easily calm your craving for one - without the bun!
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Bacon Cheeseburger Zucchini Boats

These low-carb, keto-friendly Bacon Cheeseburger Zucchini Boats are surprisingly filling! They're loaded with cheese and all the flavors of your favorite burger, and will easily calm your craving for one - without the bun! 
Course Main Course
Cuisine American
Keyword zucchini boats
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3
Calories 554kcal
Author Erica

Ingredients

  • 3-4 small zucchini
  • 2 tablespoons olive oil divided
  • 1/2 small onion chopped
  • 1/2 pound ground beef
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup tomato diced
  • 1/4 cup dill pickle diced
  • 2 slices cooked bacon chopped
  • 1/4 cup shredded cheddar cheese

Cheddar Bechamel

  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees F. Wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving a 1/4-inch rim around the inside of each zucchini. Reserve 1/2 cup of the zucchini innards, pressing out the water between paper towels. 
  • Drizzle 1/2 tablespoon of olive oil on the inside of a casserole dish, and place the hollowed zucchini inside. Brush the remaining oil on the inside of the zucchini. Set aside.
  • In a medium skillet set over medium heat, heat the last tablespoon of oil and saute the onions for 4-5 minutes until soft. Add the ground beef and reserved zucchini innards. Season with garlic & onion powders, salt, and peppers. Brown the ground beef, then remove from heat and drain off excess grease. Stir in diced tomatoes and pickles.
  • In a small saucepan, melt the butter over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and Dijon mustard, and simmer for 2 minutes. Turn heat to low and stir in the cheddar cheese, whisking until melted. Remove from heat and stir the cheese sauce into the ground meat.
  • Spoon the meat into the zucchini boats, then sprinkle the tops with the chopped bacon and remaining cheese.
  • Bake 15-20 minutes until heated through and cheese is melted. Garnish with ketchup and mustard if desired.

Nutrition

Serving: 1g | Calories: 554kcal | Carbohydrates: 3g | Protein: 26g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 865mg | Fiber: 2g | Sugar: 4g