Loaded zucchini skins are a flavorful snack or appetizer. This recipe transforms fresh zucchini into crispy, cheesy, bacon-filled delights.
Loaded Zucchini Skins: Cheesy & Savory Snack!
Loaded zucchini skins: whip up these cheesy, bacon-topped zucchini boats in under 30 minutes. Perfect for a satisfying appetizer or a low-carb meal.
Ingredients
- 3 medium zucchini
- 2 tbsp avocado oil
- rac{3}{4} tsp smoked paprika
- rac{3}{4} tsp garlic powder
- rac{1}{2} tsp onion powder
- rac{1}{2} tsp salt
- rac{1}{4} tsp pepper
- 1 rac{1}{2} cups shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- Sour cream and green onions (optional for garnish)
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the zucchini lengthwise, scoop out the insides, and cut each in half (each zucchini yields 4 skins).
- In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and pepper. Brush each zucchini skin with avocado oil, then sprinkle with the seasoning mix.
- Place the zucchini skins on the baking sheet and bake for 5-6 minutes, or until they start to soften.
- Remove from the oven, sprinkle evenly with shredded cheddar cheese and crumbled bacon, then return to the oven for 8 minutes.
- Turn the oven to a broiler setting and broil for 2 minutes, watching carefully for golden-brown cheese. Remove from the oven.
- Garnish with sour cream and green onions if desired, then serve immediately!
Notes
– For extra crispy bacon, cook it on a separate pan until very crisp before crumbling and adding to the zucchini.
– Don’t overcrowd the baking sheet; give the zucchini skins space for even cooking and browning. If you overcrowd them, they’ll steam instead of roast.
– If you don’t have avocado oil, olive oil works well too. Just ensure a light coating to help the seasonings adhere and promote browning.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain crispness, avoiding the microwave if possible. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– Don’t overcrowd the baking sheet; give the zucchini skins space for even cooking and browning. If you overcrowd them, they’ll steam instead of roast.
– If you don’t have avocado oil, olive oil works well too. Just ensure a light coating to help the seasonings adhere and promote browning.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain crispness, avoiding the microwave if possible. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For extra crispy bacon, cook it on a separate pan until very crisp before crumbling and adding to the zucchini.
- Don’t overcrowd the baking sheet; give the zucchini skins space for even cooking and browning. If you overcrowd them, they’ll steam instead of roast.
- If you don’t have avocado oil, olive oil works well too. Just ensure a light coating to help the seasonings adhere and promote browning.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain crispness, avoiding the microwave if possible.
These loaded zucchini skins are a testament to how simple ingredients can create something truly spectacular. Give this recipe a try and let us know your favorite toppings!
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