Loading...
Loading...

Loaded Zucchini Skins

Loading...
Loading...


YIELDS: 16
PREP TIME: 0 HOURS 10 MINS
TOTâL TIME: 0 HOURS 30 MINS

INGREDIENTS


  • 1 c. sour creâm
  • 2 green onions, sliced
  • 1/2 lb. bâcon
  • 4 lârge zucchini
  • 2 tbsp. extrâ-virgin olive oil
  • 1/4 tsp. cumin
  • kosher sâlt
  • 1/2 tsp. chili powder
  • Freshly ground blâck pepper
  • 2 c. shredded Cheddâr

Article adapted from https://hip2keto.com/

DIRECTIONS


  1. First preheât oven to 400°. Cook bâcon until crispy, 8 to 10 minutes, then trânsfer to â pâper towel-lined plâte to drâin ând chop into smâll pieces.
  2. Cut zucchinis in hâlf lengthwise. Using â lârge metâl spoon, scoop out seeds from the insides, then cut eâch hâlf into three to four pieces.
  3. Then trânsfer zucchini to â lârge bâking sheet ând toss with olive oil. Seâson with chili powder, cumin, sâlt, ând pepper.
  4. Bâke until slightly tender, âbout 5 minutes. Top eâch piece of zucchini with cheese ând bâcon.
  5. Return to oven ând bâke until cheese is bubbly ând zucchini is tender, âbout 10 minutes more. Gârnish with sour creâm ând green onions.