We've turned zucchini into, oh, everything: Noodles for lasagna, bread for grilled cheese, tortillas for enchiladas and now, potatoes for potato skins. Topped with all the standard potato skin fixings — bacon, sour cream, and green onions — you won't even miss the potato.
INGREDIENTS
- 1/2 lb. bacon
- 4 large zucchini
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- kosher salt
- Freshly ground black pepper
- 2 c. shredded Cheddar
- 1 c. sour cream
- 2 green onions, sliced
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| Low Carb Loaded Zucchini Skins |
DIRECTIONS
- Preheat oven to 400°. Cook bacon until crispy, 8 to 10 minutes, then transfer to a paper towel-lined plate to drain and chop into small pieces.
- Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into three to four pieces.
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You can get the complete recipes here!!!
