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!
Servings 16 servings
Calories 146kcal
Ingredients
- ½ 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
- ½ tsp chili powder
- ¼ 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: 1g | Calories: 146kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 335mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 1mg