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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!
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
16
servings
Author
Melissa Williams | Persnickety Plates
Ingredients
½
pound
bacon
cooked until crisp, then chopped
4
large
zucchini
2
Tablespoons
extra virgin olive oil
1
teaspoon
salt
1
teaspoon
black pepper
freshly ground
½
teaspoon
chili powder
¼
teaspoon
ground cumin
2
cups
shredded cheddar
green onions
optional
sour cream
optional
Instructions
Preheat oven to 400°F 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.
Notes
Store leftovers covered in the fridge for up to 3 days.
If making ahead of time, prep the pieces and assemble when ready to eat.
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