Got Bacon? Leftover mince? Zucchini? Then you HAVE to make these yummy zucchini poppers!
They’re low in carbs and perfect for a weekend rugby snack, or, make a meal of it by adding some salad.
{Who am I kidding, I don’t watch the rugby… But still! ;) }
Call them poppers, ‘boats’, whatever, just make them – you’ll thank me, they’re so delish!
When I made these, hubby saw them and said ‘yum, jalapeño poppers!’ and I said no, these are zucchini poppers… To which he pulled the most horrid face and wasn’t really impressed by this idea of a dish.
Well, he couldn’t get enough of them and admitted that he was wrong and that these were delicious.
Men… They always think they’re right… {Shame…}
Anyways, you can make these with any leftover cooked mince you might have, or just make a pot from scratch and freeze the leftover mince.
Servings: 4
Time: 30min
Difficulty: easy
You will need:
6 medium zucchini, cut in half length-ways
cream cheese
2 cups mince mix
12 rashers of streaky bacon
chipotle seasoning
Scoop out a small little hollow along each zucchini. Season with salt, then add a smear of cream cheese and chipotle seasoning.
Fill with mince and wrap each zucchini half with 1 rasher of bacon.
Place in a roasting tray and bake at 180C for about 45 minutes until the bacon is golden and cooked.
My youngest son absolutely loves zucchini – he calls it ‘wheels’ because I normally cut it in circles.
He refers to these as ‘wheel boats’ and just loves it.
My older son is not a huge fan of zucchini, but he also loves these – you see, a bit of bacon and cream cheese can encourage a child to eat just about any vegetable ;)
Which veggies do you battle to feed your kids? Here are a few recipes you might like with ‘hidden veggies’:
Do you have little helpers in the kitchen? Check out these cute kiddies’ aprons with our exclusive LCHF lifestyle design:
