Best Bacon Wrapped Chicken Stuffed Zucchini Recipes

BACON WRAPPED CHICKEN STUFFED ZUCCHINI RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Line a baking sheet with aluminum foil and set aside. Wash and cut each zucchini in half lengthwise. Using a spoon, carefully scrape out all the seeds and soft membrane down the middle of each zucchini half. Mix the shredded chicken with the sea salt, pepper, cumin, garlic powder, onion powder, and chili powder (it combines easier when it's warm and a little moist). Spoon about 1/3 cup shredded chicken down the middle of each hallowed-out zucchini half. Wrap about 3 pieces of bacon around each zucchini half and secure with a toothpick at the top. Place each zucchini half on the prepared baking sheet and bake for about 15 to 20 minutes, checking on them after about 13 minutes to be sure the bacon isn't burning. Remove from oven and allow 5 minutes or so to cool.

BACON STUFFED ZUCCHINI

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.

CRISPY BACON WRAPPED STUFFED ZUCCHINI #RSC

Steps:

• Directions - Ground beef mix.
• 1. Use meat from Italian sausage and mix with ground beef.
• 2. Add bread crumb, diced shitake mushrooms, eggs, garlic powder, ground pepper, brown sugar, shredded Parmigiano cheese, parsley, oregano, 1 teaspoon salt, and mix well with above.
• Directions - Zucchini sections.
• 1. Cut zucchini in sections about 1 3/8" each.
• 2. Core each section center seeds out.
• 3. Fill each section with stuffing of ground beef mix from above.
• Directions - Bacon rings.
• 1. Using heavy duty non-stick Reynolds aluminum foil to wrap around card board tubes, some round and some square, to make round bacon rings for zucchini and square bacon rings for couscous.
• 2. Wrap 2 layers of bacon rushers tightly on foil tubes above and bake in 350F oven until crispy. Put tray under the bacon to catch all bacon fat and drippings. The tray should have some water to prevent the dripping from drying out.
• 3. Remove cardboard tube under the aluminum foil, and remove foil. The crispy bacon rings should detach from the foil easily.
• 4. Insert stuffed zucchini sections into round bacon rings and bake in 300F oven on a pan. About 20 minutes until internal temperature reaches 160°F.
• 5. Collect juice from the baking of the stuffed zucchinis in the pan.
• Directions - two sauces, each to be enjoyed by guest separately or combined.
• Corn sauce.
• 1. Cut kernels from two ears of fresh corn, about one cup.
• 2. Collect juices from the bacon drippings, and from the baking of stuffed zucchinis and mix with corn kernels.
• 3. To above, mix heavy cream, garlic powder, chopped onion, salt and wine. Use a hand blender to Purée all into a creamy sauce.
• 4. Simmer the above for 10 minutes.
• Black garlic sauce (Optional).
• 1. Peel all black garlic cloves.
• 2. Mix black garlic with Balsamic vinegar, a pinch of salt and Olive oil and blend with hand blender. The mixture will become a sweet pure black sauce of ketchup consistency.
• Couscous.
• 1. Make couscous any style you prefer,.
• 2. and stuff couscous in crispy square bacon rings and serve with stuffed zucchinis.
• Photos show suggested plating serving suggestion.

ZUCCHINI STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

STUFFED CHICKEN BREAST WRAPPED IN BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).