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Loaded Zucchini Skins

zucchini slices topped with cheese and bacon

Who needs potato skins when you can make these low carb zucchini skins instead? They're perfect with a little dollop of sour cream on top or dunked in ranch dressing.

Who needs potato skins when you can make these low carb zucchini skins instead? They're perfect with a little dollop of sour cream on top or dunked in ranch dressing.

Yield 12
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 medium zucchini
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1/2 cup shredded cheddar
  • 4 slices bacon, fried and diced
  • 1/2 cup sour cream
  • 2 tablespoons chopped green onions

Instructions

  1. Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.
  2. Slice the zucchini in half length-wise and then cut into thirds. Use a spoon to scoop the seeds out of each piece of zucchini. Discard seeds and place zucchini skins on a baking dish.
  3. Drizzle the zucchini with oil.
  4. Combine the garlic powder, onion powder, and salt, and sprinkle over the zucchini skins.
  5. Bake for 5 minutes.
  6. Remove the zucchini from the oven and top with the cheddar and bacon. Return to the oven for 10 minutes.
  7. Use a small teaspoon to dollop sour cream over the zucchini skins. Sprinkle with green onions.
  8. Serve immediately.

Notes

Skip the sour cream and drizzle a little ranch dressing on top for a tasty twist.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 188mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g

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