Go Back
Print
Recipe Image
–
+
servings
Loaded Zucchini Skins
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!
0
from
0
votes
Print
Pin
Course:
Appetizer, Main Course, Side Dish
Cuisine:
American
Keyword:
loaded zucchini skins
Prep Time:
15
minutes
Cook Time:
15
minutes
Total Time:
30
minutes
Servings:
16
servings
Calories:
146
kcal
Author:
Melissa Williams | Persnickety Plates
Ingredients
1/2
lb
bacon
cooked until crisp, then chopped
4
large
zucchini
2
Tb
extra virgin olive oil
1
tsp
salt
1
tsp
black pepper
freshly ground
1/2
tsp
chili powder
1/4
tsp
ground cumin
2
cups
shredded cheddar
green onions
sour cream
Instructions
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.
Nutrition
Serving:
1
g
|
Calories:
146
kcal
|
Carbohydrates:
3
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
24
mg
|
Sodium:
335
mg
|
Potassium:
257
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
348
IU
|
Vitamin C:
15
mg
|
Calcium:
117
mg
|
Iron:
1
mg
Tried this recipe?
Tag
@melissa_pplates
or use
#persnicketyplates
!