Bacon Cheeseburger Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini
• 1 lb ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons Worcestershire sauce
• 2 cups shredded cheddar cheese, divided
• 8 slices bacon, cooked and crumbled

Directions

1. Heat the oven to 375 degrees F. Cover a baking sheet with parchment paper and keep it nearby.
2. In a large bowl, stir the cooked, crumbled bacon with 1 cup of cheddar cheese, salt, pepper, garlic powder, onion powder, and Worcestershire sauce until everything is combined.
3. Add the ground beef to the bowl and mix until the bacon, cheese, and seasonings are worked through evenly. Set the bowl aside.
4. Slice each zucchini in half lengthwise, then use a spoon or melon baller to scrape out the seeds. Arrange the zucchini halves on the prepared baking sheet with the cut sides facing up.
5. Spoon the beef mixture into the zucchini halves, dividing it among them. Press it into each one so the filling sits evenly and fills the boats as much as it can without spilling over; you may have some extra. Scatter the remaining cup of cheese over the tops.
6. Bake for 25-30 minutes, until the zucchini is tender and the cheese on top is melted and bubbling. Serve warm.