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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
Cheesy Bacon Zucchini Skins


  1. Chop bacon and saute in a frying pan over medium heat until crispy, drain on paper towels.
  2. Slice zucchini in half length-wise. Cut in half and cut off the ends, creating 4 skins from each zucchini, 12 skins total.
  3. 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.
  4. .............
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