Bacon Wrapped Stuffed Zucchini

Creamy, salty and delicious!

Original Recipe From: https://www.ibreatheimhungry.com/keto-shrimp-cauliflower-rice-salad/

Ingredients

For the salad:

  • 3 medium zucchini, halved lengthwise
  • 8 oz. cream cheese, softened
  • 1/2 c. finely chopped artichoke hearts
  • 1/2 c. frozen spinach, defrosted, drained, and chopped
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • 1/2 tsp. red pepper flakes, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 12 slices bacon

Nutrition

  • Calories 143C
  • Fat 10g
  • Carbs 5g
  • Protein 9g

Prep: 5

Cook:

Ready in: 5m

Directions

  1. Combine the salad ingredients in a medium-sized bowl.
  2. Place the vinaigrette ingredients in a small blender or magic bullet and blend until smooth.
  3. Pour the vinaigrette over the salad and toss to coat.
  4. Serve chilled or at room temperature.
  5. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze.