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