Loaded Zucchini Skins

zucchini slices topped with cheddar, bacon, sour cream, and scallions on baking sheet

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.

Course Snacks

Cuisine American

Keyword keto zucchini recipe, loaded zucchini skins, low carb snacks

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 66kcal

Author Karly Campbell

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