These low carb 3-ingredient zucchini bacon bites remind me of the kind of thing neighbors used to bring to every block party and church picnic back in the day—simple, salty, and gone in a flash. Our neighbor Dolores started making these when folks were trying to cut back on breaded appetizers, and they stuck around because no one missed the crackers one bit. Thick slices of garden zucchini get hugged with smoky bacon and finished with a blanket of melty cheese. They crisp up on a foil-lined pan and come out sizzling, with those dark red bacon edges and tender green centers that make them impossible to resist.
Serve these warm right off the baking tray, with toothpicks in a coffee mug nearby so folks can help themselves. They’re perfect alongside a bowl of ranch or blue cheese dressing for dipping, or just on their own with a cold beer or iced tea. For a bigger spread, pair them with a simple green salad, sliced tomatoes from the garden, or a platter of fresh veggies. They also sit nicely next to grilled burgers, brats, or roast chicken if you’re turning snack night into supper.
Low Carb Zucchini Bacon BitesServings: 6
Ingredients
2 medium zucchini (about 1 1/2 pounds total), cut into 1/2-inch thick rounds
12 slices bacon, cut in half crosswise
1 1/2 cups shredded cheese (cheddar, Colby Jack, or your favorite melting cheese)
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup, and set a wire rack on top if you have one. If not, the foil-lined pan alone will still work.
Slice the zucchini into thick 1/2-inch rounds so they stay tender in the middle without turning mushy. Pat the slices dry on both sides with paper towels to help them roast instead of steam.
Cut each bacon slice in half crosswise so you have shorter strips. You want each strip long enough to wrap around a zucchini slice with just a little overlap.
Wrap one bacon half around the edge of each zucchini round like a belt, overlapping the ends slightly. Place each wrapped piece seam-side down on the foil-lined pan or rack so the bacon stays in place as it cooks.
Bake the zucchini bacon bites in the preheated oven for 15–18 minutes, or until the bacon is mostly cooked and starting to crisp, with dark red edges curling a bit. The zucchini should be bright green and just tender when poked with a fork.
Carefully remove the pan from the oven. Sprinkle a generous pinch of shredded cheese on top of each bacon-wrapped zucchini round, covering most of the surface so the cheese can melt and bubble over the edges.
Return the pan to the oven and bake for another 4–7 minutes, until the cheese is fully melted, lightly browned in spots, and the bacon is sizzling and crisp. Keep an eye on them so the cheese doesn’t burn.
Let the bites rest on the pan for 3–5 minutes to firm up slightly; the cheese will be very hot and bubbly at first. Transfer them to a serving platter using a spatula, keeping them upright so the cheese stays on top. Serve warm, and enjoy while the bacon is crispy and the centers are still tender.
Variations & Tips
You can play with this basic three-ingredient idea without losing its spirit. For a little kick, use a sharp cheddar or pepper jack as your cheese. If you like things extra smoky, choose thick-cut hickory or applewood bacon, but add a couple of minutes to the first bake so it crisps properly. Very large zucchini can be more watery and seedy, so medium-sized squash work best; if your zucchini is oversized, cut away the seedy core and use the firmer outer rings. To keep carbs low, avoid any pre-shredded cheese that lists starches or added fillers—grating your own from a block melts more smoothly anyway. If you want these even crispier, bake them on a wire rack set over the foil-lined pan so the bacon fat drips away; just be sure the zucchini slices are thick enough so they don’t sag through the rack. For make-ahead prep, you can wrap the zucchini with bacon earlier in the day, cover, and refrigerate; add a minute or two to the first bake since they’ll be cold. Food safety tips: Keep raw bacon refrigerated until you’re ready to assemble, and wash your hands, cutting board, and knife well after handling it. Don’t leave the finished bites at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at an outdoor gathering). Reheat leftovers in a hot oven or toaster oven until sizzling; avoid microwaving if you can, as it will soften the bacon instead of keeping it crisp.
