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
Keyword zucchini boats
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1/4teaspoonred pepper flakesoptional
1/4cupshredded cheddar cheese
1/2cupshredded cheddar cheese
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.