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Loaded Zucchini Skins! No need for potatoes here! This a great way to ditch the carbs. These skins are loaded with cheese and bacon (and other toppings you like). You won't miss the the potato like traditional loaded skins are made. This a great twist on a favorite appetizer and shows how easy it is to transform your foods into healthy eating.
These skins are made with fresh zucchini, cheese, and bacon. You can add extra toppings such as sour cream, salsa, chopped tomatoes, and green onions.
Loaded Zucchini Skins | Low Carb | Keto
Ingredients:
4 medium Zucchini , stem ends removed 4 slices Bacon
2 cups shredded Cheddar or Monterey Jack cheese (or do a combination of both)
Salt
Black Pepper
Optional Toppings:
Sour Cream
Green Onions
Chopped Fresh Tomatoes
Salsa
Directions:
1. Preheat oven to 400 degrees. Spray a small baking dish with nonstick spray.
2. In a skillet, cook bacon until crispy then transfer to a paper towel-lined plate to drain. Chop into small pieces.
3. Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes.
4. Flip zucchini and microwave for 2 more minutes, or until softened.
5. Pat dry. Let cool, about 5 minutes. Cut zucchini in half lengthwise. Gently scoop out and discard the inside flesh, leaving about 1/4 inch inside the skin. Thoroughly pat dry (very important step here). Then cut each half into 4 pieces.
6. Place hollowed-out zucchini in the baking pan, cut sides up and drizzle with olive oil. Then toss to coat. Sprinkle with salt, and pepper and toss to coat again.
7. Bake at 400 degrees for 5 minutes. Remove from oven, sprinkle each piece of zucchini with cheese followed by the bacon
8. Distribute cheese among the zucchini. Chop or crumble bacon, and sprinkle over cheese.
9. Return to the oven, bake until cheese has melted about 5 minutes. Garnish with chopped tomatoes, green onions, and sour cream.
Makes: 16 servings
Nutritional Information:
