Loaded Zucchini Skins
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
- Preheat oven to 350 degrees. Spray a baking dish with nonstick spray.
- 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.
- Drizzle the zucchini with oil.
- Combine the garlic powder, onion powder, and salt, and sprinkle over the zucchini skins.
- Bake for 5 minutes.
- Remove the zucchini from the oven and top with the cheddar and bacon. Return to the oven for 10 minutes.
- Use a small teaspoon to dollop sour cream over the zucchini skins. Sprinkle with green onions.
- 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: 1Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 188mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
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