Zucchini And Bacon Cob Loaf Recipe

Recipe By Slurrp

Zucchini and Bacon Cob Loaf is a delicious and savory bread filled with a mixture of zucchini, bacon, cheese, and herbs. The loaf is hollowed out and filled with the flavorful mixture, then baked until golden and crispy. This dish is perfect for parties and gatherings, as it can be served as an appetizer or a main course. The combination of zucchini and bacon adds a rich and smoky flavor to the bread, making it a crowd-pleasing dish.

4.8
10 Rating -
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Non Vegdiet
30minstotal
30m.total
Zucchini And Bacon Cob Loaf
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ingredients serve

Ingredients for Zucchini And Bacon Cob Loaf Recipe

  • 1/10 Cob Loaf
  • 0.40 Slices Of Bacon, Diced
  • 1/5 Zucchinis, Grated
  • 1/10 cup Grated Cheese
  • 1/5 tablespoon Chopped Fresh Herbs
  • As required Salt And Pepper To Taste

Directions: Zucchini And Bacon Cob Loaf Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350掳F (175掳C) and line a baking sheet with parchment paper.
  • STEP 2.Cut the top off the cob loaf and set it aside. Hollow out the loaf, removing the soft bread from the center.
  • STEP 3.In a skillet, cook the bacon until crispy. Remove from the skillet and set aside.
  • STEP 4.In the same skillet, saut茅 the zucchini until tender. Remove from the heat and let it cool slightly.
  • STEP 5.In a bowl, combine the cooked bacon, saut茅ed zucchini, grated cheese, chopped herbs, salt, and pepper.
  • STEP 6.Fill the hollowed-out cob loaf with the zucchini and bacon mixture. Place the top of the loaf back on.
  • STEP 7.Wrap the loaf in aluminum foil and place it on the prepared baking sheet.
  • STEP 8.Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the loaf is golden and crispy.
  • STEP 9.Remove from the oven and let it cool slightly before serving.
  • STEP 10.To serve, slice the loaf into wedges and enjoy!

Cooking Tips

  • You can add other vegetables like bell peppers or mushrooms to the filling for extra flavor.
  • Feel free to use different types of cheese, such as cheddar or mozzarella.
  • Serve the zucchini and bacon cob loaf with a side of marinara sauce or sour cream for dipping.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the loaf in a preheated oven at 350掳F (175掳C) for about 10 minutes, or until warmed through.
  • This dish is best served fresh and warm, but can also be enjoyed at room temperature.
Nutrition
value
138
calories per serving
11 g Fat5 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    5g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    126mg
  • Iron
    1mg
  • Vitamin A
    872mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    94mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp