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Cheesy Bacon Zucchini Skins

Cheesy Bacon Zucchini Skins loaded with Monterey Jack cheese, bacon, green onion, and dipped in sour cream - these are the low carb version of potato skins you've been looking for!
Course Appetizer
Cuisine American
Keyword zucchini skins recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 zucchini skins
Calories 127kcal


  • 6 slices bacon
  • 3 medium zucchini
  • 1 cup Monterey Jack cheese shredded
  • 3 green onions sliced
  • 1 cup sour cream


  • Chop bacon and saute in a frying pan over medium heat until crispy, drain on paper towels.
  • Slice zucchini in half length-wise. Cut in half and cut off the ends, creating 4 skins from each zucchini, 12 skins total.
  • Using a large spoon, firmly scoop out the white part of the zucchini leaving about 1/4" inside the skins. Discard zucchini insides and place skins cut side up on a large cookie sheet.
  • Sprinkle evenly with cheese and crumbled bacon. Bake at 400 degrees for 5 - 10 minutes or until cheese is done and zucchini is just slightly soft (they should still have a slight raw crunch to them).
  • Allow to cool 5 minutes before topping with green onion and serving with sour cream or ranch dressing to dip.


Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 143mg | Potassium: 192mg | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 9.5mg | Calcium: 101mg | Iron: 0.4mg