Best 4 Bacon Mushroom Stuffed Zucchini Recipes

Prepare to tantalize your taste buds with a culinary masterpiece – Bacon Mushroom Stuffed Zucchini. This delectable dish combines the savory flavors of bacon, earthy mushrooms, and tender zucchini, creating a symphony of flavors that will leave you craving for more. The zucchini boats are generously filled with a savory mixture of sautéed mushrooms, crispy bacon, aromatic herbs, and a touch of cheese, baked to perfection until tender and bursting with flavor. Accompanying this main course are three equally enticing recipes: a refreshing Cucumber Salad with tangy dressing, creamy Avocado Salsa with a hint of spice, and a simple yet satisfying Garlic Butter Sauce to enhance the flavors of your stuffed zucchini. Get ready to embark on a culinary adventure that will delight your senses and make every bite a memorable experience.

Let's cook with our recipes!

BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)

Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Ingredients

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

CRISPY STUFFED ZUCCHINI

Crispy Stuffed Zucchini image

Crispy Parmesan Stuffed Zucchini is easy to make and is one of THE best ways to enjoy zucchini! Crispy and crunchy, the perfect side dish OR snack!

Provided by Karina

Categories Side Dish Snack

Time 35m

Number Of Ingredients 7

Ingredients

4 large zucchini (halved lengthwise)
2/3 cup panko breadcrumbs
1/2 cup fresh grated parmesan cheese
¼ cup finely chopped parsley
4 cloves garlic (, minced)
1/4 cup melted butter
Salt and pepper

Steps:

Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
Broil for a further 5 minutes on medium heat to crisp the topping.
Garnish with parsley and serve as a side accompaniment to any main dish.

Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 394 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

ZUCCHINI, BACON AND MUSHROOM SAUTE

Zucchini, Bacon and Mushroom Saute image

This easy zucchini side dish is delicious. Bacon adds a great smoky flavor. Worcestershire sauce gives a nice tanginess. It will be fantastic alongside grilled steaks, chicken or burgers.

Provided by Sue Adame

Categories Other Side Dishes

Time 40m

Number Of Ingredients 8

Ingredients

5 slice bacon, uncooked, cut 1/2 inch slices
2 small zucchini, cut on the bias
8 oz cremini mushrooms, sliced
1/2 large sweet onion, diced
2 Tbsp garlic, minced
1 tsp pepper
1 tsp salt
1 Tbsp Worcestershire sauce

Steps:

1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
2. Add onion and garlic to skillet. Cook until onion is translucent in color.
3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.

BACON STUFFED ZUCCHINI

Bacon Stuffed Zucchini image

My mother-in-law's garden was popping out zucchinis the size of newborn babies... one night I concocted this in an attempt to use up one we had in our fridge, and it's now a household favorite! This is very versitile, but different from many of the other "stuffed zucchini" recipes I've seen because it contains NO tomatoes or tomato sauce. You can also easily leave out the bacon to make this vegetarian. This would be a good "clean out your fridge" recipe as you can add/ substract anything you want!

Provided by GetU4ThatCoconut

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 gigantic zucchini (may use multiple smaller ones)
1/2 tablespoon butter
1/2 tablespoon olive oil
1 head broccoli, cut into small florets
mixed mushrooms, 1 avg. package, sliced
1 red bell pepper, diced
1 medium onion, diced
6 slices bacon, cooked and crumbled
3/4 cup low-fat cheddar cheese, shredded
1 tablespoon garlic, minced
salt and pepper
1 pinch cayenne pepper
1/2 teaspoon cumin

Steps:

Preheat oven to 375 degrees.
Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
In a large skillet, add butter and oil to medium-high heat.
Saute mushrooms and onions for about 4 to 5 minutes.
Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
Add salt, pepper, cayenne, and cumin.
Mix in half of the cheese and half of the cooked bacon.
Scoop filling into the hollowed out zucchini(s).
Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
Poke a few SMALL holes in the top of the packet.
Bake for 15-20 minutes (less if you have small zucchinis).
Remove from oven; remove top foil sheet.
Cover in remaining cheese and bacon.
Place back in oven (uncovered) for a few minutes until cheese melts.

Nutrition Facts : Calories 202, Fat 13.8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 320.3, Carbohydrate 11.8, Fiber 3.7, Sugar 4, Protein 9.8

Tips:

Choose the Right Zucchini: Select firm, medium-sized zucchini that are about the same size for even cooking.
Hollow Out the Zucchini Carefully: Use a sharp knife to carefully hollow out the zucchini, leaving about 1/2 inch of flesh around the edges for stability.
Cook the Bacon and Mushrooms Thoroughly: Make sure the bacon is crispy and the mushrooms are tender before stuffing the zucchini. This will enhance the overall flavor of the dish.
Season Generously: Don't be afraid to season the stuffing mixture liberally with salt, pepper, and garlic powder. These basic seasonings will bring out the flavors of the other ingredients.
Pack the Stuffing Tightly: Pack the stuffing mixture tightly into the zucchini boats to prevent them from falling apart during baking.
Bake at a High Temperature: Bake the stuffed zucchini at a high temperature (400°F or 200°C) to ensure that the zucchini cooks through and the cheese melts and browns.

Conclusion:

Bacon Mushroom Stuffed Zucchini is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its combination of savory bacon, earthy mushrooms, and creamy cheese, this dish is sure to please everyone at the table. The addition of zucchini provides a healthy and flavorful base for the stuffing, making it a great way to incorporate more vegetables into your diet. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Bacon Mushroom Stuffed Zucchini is a recipe that you'll turn to again and again.