Loaded Zucchini Skins
Here’s a delicious low-carb, keto-friendly appetizer to enjoy! Zucchini skins topped with bacon, cheddar cheese, sour cream, and green onions. They're so good, I promise you won’t miss the potato!
Servings: 12
Ingredients
- 8 slices bacon
- 4 med. zucchini
- 2 T. olive oil
- salt and freshly cracked black pepper to taste
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 2 c. shredded cheddar cheese
- 1 c. sour cream for garnish
- 2 green onions thinly sliced for garnish
Instructions
- Preheat the oven to 400 degrees. Cook bacon on a foil-lined rimmed baking sheet until crispy, about 18-20 minutes. Transfer bacon to a paper towel-lined plate to drain excess grease then chop into small pieces.
- Meanwhile, cut the zucchini in half lengthwise. Using a metal spoon, scoop out the seeds from the insides, then cut each half crosswise into two or three pieces about 2-inches each.
- Transfer the zucchini to a large, rimmed baking sheet and toss with olive oil. Season zucchini with salt and pepper. In a small bowl, combine chili powder and cumin, and sprinkle over zucchini.
- Bake until slightly tender, about 8-10 minutes. Remove from the oven and top each piece of zucchini with cheese and bacon.
- Return to the oven and bake until the cheese start to bubble and the zucchini is tender about 5 minutes more.
- Garnish with sour cream and green onions before serving.
