Today is September 1st…and you know what that means…
It’s Squash September!!
I’m pretty sure this is my fourth annual Squash September. Four years! Wow. The time has just flown by.
If you’re new here, and you can’t figure out what’s going on by the title—the entire month of September is dedicated to all things squash and gourds. Butternut, spaghetti, zucchini, acorn, PUMPKIN…no squash is off limits. Expect meals, snacks, appetizers, desserts (I’m more limited in that category this year, though) allll month long.
To kick off my self-imposed holiday, I give you this juicy morsel: zucchini skins.
Like potato skins, but better. Low-carb. Keto. Flavorful. Cheesy. Melty.
These are the easiest little appetizers you can make for a football-watching party or a snack for the weekdays. The zucchini takes no time in the oven, and if you use pre-made bacon bits, the whole thing will take less than 20 minutes to whip together.
If you’re side-eyeing my use of pre-package bacon bits, hear me out! I’m not talking about the crunchy fake bacon pieces you find in a tube. You can get REAL bacon in packages right next to those faux bacon posers…and it tastes good. Cooking bacon can be a hassle, and when you’re in a pinch, these work perfectly as a replacement.
You can load these skins up with whatever you want, and spice them as you please. A mexican version would be good: pepper jack, chorizo, crema. An Italian version: mozzarella, roasted red pepper, Italian sausage. I like classic skins with simply bacon, cheddar, and sour cream. You get all of the best ingredients in one bite.
So with this…we’ll be kicking off the Squash September! Enjoy!
Fully Loaded Zucchini Skins
Like a fully-loaded potato skin, but using zucchini instead. Low carb and still delicious!
- 2 large zucchini
- 1 tsp. garlic powder
- 1 TBS. olive oil
- salt & pepper
- 1 tsp. paprike
- Sour cream, cheese, crumbled bacon, for serving
- Preheat oven to 400 degrees. Cut each zucchini in half and scoop out seeds, leaving a hollowed out shell. Cut each half into thirds.
- Place zucchini skins on a rimmed baking sheet and toss with olive oil, garlic powder, salt, pepper, and paprika. Bake for 5 minutes.
- Remove zucchini from oven and sprinkle cheese and bacon on top. Return to oven and bake for 12-15 minutes, until cheese is melty.
- Serve with a dollop of sour cream or as is.
Preheat oven to 400 degrees. Cut each zucchini in half and scoop out seeds, leaving a hollowed out shell. Cut each half into thirds.
Place zucchini skins on a rimmed baking sheet and toss with olive oil, garlic powder, salt, pepper, and paprika. Bake for 5 minutes.
Remove zucchini from oven and sprinkle cheese and bacon on top. Return to oven and bake for 12-15 minutes, until cheese is melty.
Serve with a dollop of sour cream or as is.
3 thoughts on “Fully Loaded Zucchini Skins”
Oh my goodness this is such a good idea! Trying it!
I’ve already made it twice this week 😳 It’s the bomb!