Cheesy Bacon Zucchini Skins

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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


  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. Sprinkle evenly with cheese and crumbled bacon. Bake at 400 degrees for 5 – 10 minutes or until cheese is done and zucchini is just slightly soft (they should still have a slight raw crunch to them).

  5. Allow to cool 5 minutes before topping with green onion and serving with sour cream or ranch dressing to dip.


Calories: 127kcal
Fat: 11g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 143mg
Potassium: 192mg
Carbohydrates: 2g
Sugar: 1g
Protein: 4g
Vitamin A: 320%
Vitamin C: 9.5%
Calcium: 101%
Iron: 0.4%

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