Loaded Zucchini Skins take everything you love about the classic potato skin appetizer up a notch. Topped with the standard add-ons - crisp bacon, melted cheese, sour cream, and green onions - you won't miss the potato!
Course Appetizer, Main Course, Side Dish
Keyword loaded zucchini skins
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Melissa Williams | Persnickety Plates
1/2lbbaconcooked until crisp, then chopped
2Tbextra virgin olive oil
1tspblack pepperfreshly ground
Preheat oven to 400° and line a baking sheet with foil. Set aside.
Cook bacon using your preferred method and chop into small pieces. Set aside.
Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into chunks.
Place zucchini pieces into a colander & sprinkle with salt to draw out excess moisture for about 5 minutes.
Transfer zucchini to the prepared baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.
Bake until slightly tender, about 5 minutes.
Remove from oven and top each piece of zucchini with cheese and bacon.
Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more.
Garnish with sour cream and green onions before serving.