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!
Servings 12 zucchini skins
- 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