Are you craving a mouthwatering, guilt-free dish that combines the crispy goodness of loaded potato skins with a healthy vegetable twist? Look no further! These Cheesy Zucchini Skins are about to revolutionize your low-carb dining experience. Imagine golden-brown zucchini boats packed with melted cheese, crispy bacon, and a sprinkle of fresh green onions - a recipe so delicious, you won't believe it's actually good for you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Low Carb
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Wash the zucchinis thoroughly and pat them dry with paper towels. Trim off the ends and slice each zucchini lengthwise into two equal halves.
- Using a small spoon, carefully scoop out the inner seeds and soft center of each zucchini half, creating a boat-like shape. Leave about 1/4 inch of flesh around the edges to maintain structural integrity.
- Place the zucchini halves on the prepared baking sheet with the hollowed side facing up. Lightly season with salt and pepper.
- Sprinkle the shredded cheese evenly across each zucchini half, ensuring complete coverage of the inner surface.
- Top the cheese with crumbled bacon pieces, distributing them equally among the zucchini boats.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and the zucchini edges start to turn golden brown.
- Remove from the oven and let cool for 2-3 minutes. Garnish with chopped green onions.
- Slice each zucchini half into smaller sections if desired, and serve immediately while warm and crispy.
Tips
- Choose firm, medium-sized zucchinis for the best texture and easiest scooping.
- Pat the zucchinis completely dry before seasoning to prevent excess moisture.
- Use a sharp spoon when scooping to create clean, even zucchini boats.
- For extra crispiness, you can broil the zucchini skins for 1-2 minutes at the end of cooking.
- Experiment with different cheese blends like a mix of cheddar and parmesan for added flavor.
- Let the zucchini skins rest for a few minutes after baking to allow the cheese to set and make them easier to handle.
- Serve immediately for the best taste and texture - these are definitely a "fresh from the oven" kind of dish!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
