In a skillet, cook the bacon to your liking and set aside on a plate. Chop into pieces once cooled.
While the bacon is cooking, using a teaspoon, hollow out the center of the zucchini halves, leaving a 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the filling (squeeze excess water with a paper towel,) and discard the rest.
Cook the onion until softened in the same skillet that you used for the bacon. Add beef and the reserved zucchini flesh. Cook until beef is browned.
Once beef is browned, add the garlic powder, oregano, salt, pepper, tomato paste, mustard, and ketchup. Stir to combine.
Place the zucchini boats in a 9x13-inch baking dish.
Using a spoon, fill the zucchini boats dividing the cheeseburger filling evenly, pressing firmly.
Top each with the cheese and bacon.
Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through.
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