# What You Need:
→ 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 scoop out centers with a spoon to create boats. Brush cut sides with olive oil and season with salt and pepper.
03 - In a mixing bowl, combine cream cheese, mozzarella, Parmesan, parsley, chives, Italian herbs, garlic, salt, and pepper. Mix until smooth and well incorporated.
04 - Divide cheese mixture evenly among zucchini halves, spreading to fill completely.
05 - Wrap each stuffed zucchini half with one or two bacon slices, tucking ends underneath for secure fastening.
06 - Place boats seam side down on prepared baking sheet in single layer.
07 - Bake for 25 to 30 minutes until bacon is crispy and zucchini is fork-tender.
08 - Allow to cool briefly before plating and serving.
