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!
- 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.
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