Artichoke Stuffed Bacon Wrapped Zucchini

This filling zucchini boat – stuffed with artichoke dip and wrapped up in a slice of bacon – is the flavorful, keto-friendly entrée your weekly meal rotation needs.

Serves: 6Prep: 15 minutesCook: 35 minutesTotal: 50 minutes

Serves: 6


  • 3 medium zucchinis, cut in half lengthwise, seeds scooped out of center
  • 1 teaspoon salt
  • 1 package (8 oz.) cream cheese, softened
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 1⁄2 cup shredded parmesan cheese
  • 1⁄4 cup flat leaf parsley, chopped
  • 1⁄2 teaspoon minced garlic
  • 1⁄8 teaspoon cayenne pepper
  • 6 slices Naturally Hardwood Smoked Bacon


  • Preheat oven to 375°F. Line baking sheet with parchment paper.
  • On prepared baking sheet, arrange zucchini halves; sprinkle with salt.
  • In bowl, combine cream cheese, artichokes, parmesan, parsley, garlic and cayenne pepper.
  • Evenly divide filling between zucchini halves. Wrap each stuffed zucchini with slice of bacon, tucking ends under zucchini.
  • Bake 35 to 40 minutes or until zucchini is tender and filling is hot.
  • Refrigerate leftovers.