Carb Smart Cheesy Bacon-Stuffed Zucchini Boats

Meanwhile, cut bacon crosswise into 1/4-inch strips. (TIP: Use scissors if you don't want to dirty two cutting boards.)Add bacon to a dry, large non-stick pan. Cook over medium-high heat, stirring occasionally, until bacon starts to crisp, 5-7 min.**Meanwhile, on a clean cutting board, thinly slice green onion, keeping green and white parts separate.Peel, then mince or grate garlic. Reserve half the crispy shallots in a small bowl. Using a rolling pin or heavy pot, carefully crush remaining shallots in their packaging until you have fine crumbs.

Drain and discard all but 1/2 tbsp bacon fat (dbl for 4 ppl) from the pan. (NOTE: Keep bacon in the pan.)Add green onion whites and garlic. Cook, stirring often, until fragrant, 30 sec.Remove the pan from heat. Add breadcrumbs and crispy shallot crumbs, then stir to combine. Transfer filling to a medium bowl to cool slightly.

Once slightly cooled, add cream cheese and half the Parmesan to the bowl with bacon filling. Season with pepper, then mash with a fork against the side of the bowl to combine.Flip zucchini halves over, then stuff with bacon filling.Sprinkle remaining Parmesan over top.Bake in the top of the oven until cheese is golden-brown and zucchini is tender, 6-8 min.

Meanwhile, halve tomatoes.When zucchini boats are almost done, add tomatoes and spring mix to a large bowl. Drizzle Italian dressing over top, then toss to combine.