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5 from 6 votes

Loaded Keto Zucchini Skins

These loaded keto zucchini skins make a great low carb substitute for potato skins as a snack, side, or appetizer.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: bacon, zucchini
Servings: 4 serving
Calories: 185kcal

Equipment

Ingredients

  • 3 medium zucchini
  • 1.5 tsp salt
  • 1.5 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 2 ounces (56g) shredded cheddar
  • 4 slices bacon cooked and diced
  • 1 green onion chopped
  • 1/4 cup (56g) sour cream

Instructions

  • Preheat oven to 400F. Prepare a baking sheet by lining with parchment paper or a baking mat.

Prep the Zucchini

  • Clean the zucchini and half them lengthwise. Scoop or cut out the seedy flesh in the middle of each half.
  • Sprinkle zucchini with the salt, and allow to rest for about 5 minutes to draw out excess moisture.
  • Drain excess liquid from zucchini, then slice each half into 4 (resulting in 24 zucchini skins overall).

Prebake Zucchini

  • In a mixing bowl, combine the olive oil and spices (garlic powder, cumin, paprika).
  • Add zucchini slices and toss to coat.
  • Arrange seasoned zucchini slices skin side down on prepared baking sheet, and bake for 5 minutes.

Loaded Keto Zucchini Skins

  • Top zucchini with the cheddar and bacon, then return to oven.
  • Bake for an additional 10-12 minutes, or until zucchini is tender and cheese begins to brown.
  • Top keto zucchini skins with sour cream and green onion, and serve immediately.

Notes

  • Because of the sour cream, these keto zucchini skins are best enjoyed fresh. If you're saving some for later, wait to add the sour cream and green onion until after reheating.

Nutrition

Serving: 6pieces | Calories: 185kcal | Carbohydrates: 3.5g | Protein: 9g | Fat: 15g | Fiber: 1g