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.