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.
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