Loaded Zucchini Skins are a great alternative to potato skins—without all the carbs! Perfectly seasoned zucchini are loaded with bacon bits, cheese and sour cream in this quick and easy low carb recipe.
Cutting back on carbs doesn’t mean cutting out your favorite comfort foods. Try this keto friendly take on jalapeño poppers and this breaded coconut chicken.
Why This Appetizer is Best
Potatoes can be a difficult food to avoid when you’re living a lower carb lifestyle. Baked, fried, mashed, roasted. . . they taste appealing no matter how they’re cooked. And they’re everywhere.
But can we let you in on a little secret?
It’s not the potatoes themselves that are so delicious. It’s all the things you put on them!
Consider one of our favorite finger foods and appetizers: loaded potato skins.
Most of the potato is scooped out and replaced with gooey melted cheese, crispy bacon and all the fixings. The potato is merely a vehicle, a canvas, for all that cheesy bacon goodness.
We swapped the potatoes for zucchini to give the classic bar food a low-carb makeover. The results are even better than we expected.
- Zucchini makes a healthy low carb swap for potatoes.
- Cheddar cheese, bacon bits and sour cream give them all the same satisfying taste.
- A perfect appetizer for a party, game day or family dinner.
- Ready in 30 minutes!
Since zucchini has such a mild flavor, it worked beautifully as a stand-in for spuds. We didn’t even miss the potatoes! Try our zucchini fries next for a low carb snack!
Ingredient Notes
- Zucchini – Cut into spears with the seeds scooped out of the center.
- Cheddar cheese – Use freshly grated cheese whenever possible. It melts better and doesn’t contain preservatives or fillers like store bought shreds.
- Bacon – Check the labels on your bacon to ensure it contains no added sugars! Cook and dice the bacon into small bits before adding to the loaded zucchini skins.
- Sour cream – Adds a cool, creamy tang to the hot appetizer.
These loaded zucchini skins look and taste even better with a garnish of chives or chopped fresh parsley, but it’s totally optional.
Tips and Tricks
- Slice the zucchini in half lengthwise first. Then cut each half into 3 spears, about 3 inches in length.
- Use a spoon to easily scoop the seeds out of the zucchini. If you have a melon baller, even better!
- Be careful not to overcook the zucchini. hey can quickly turn mushy. Unlike potatoes, zucchini only need a few minutes to cook to tender perfection.
- This zucchini finger food that disappears FAST when it’s on the table. Consider doubling the recipe if you’re feeding a crowd!
- If you DO have leftovers, you can store them covered in the refrigerator for a couple of days. Reheat the zucchini in the oven before eating.
Recipe FAQs
You can absolutely use turkey bacon or any other variety of bacon you like in this recipe! Remember to check the ingredients of your bacon to ensure it contains no added sugars or flours.
Easy! Simply leave off the bacon (or use plant based bacon) for a vegetarian option.
Loaded zucchini skins make a perfect appetizer for just about any meal. They’re also a great snack for your next party along with a bowl of Artichoke Jalapeno Dip and a few Garlic Parmesan Chicken Wings.
You sure can! Colby jack, monterrey or even gouda cheese would all taste delicious in this zucchini appetizer.
More Appetizers
Loaded Zucchini Skins
Loaded Zucchini Skins are a great alternative to potato skins—without all the carbs! Perfectly seasoned zucchini are loaded with bacon bits, cheese and sour cream in this quick and easy low carb recipe.
Ingredients
- 2 Large Zucchini
- 2 Tablespoon Olive Oil
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
- 1 ½ cups Cheddar Cheese, shredded
- ½ pound Bacon, cooked and diced
- ½ Cup Sour Cream
Instructions
- Preheat oven to 400 degrees F.
- Slice zucchini in half lengthwise then cut each half into 3 slices. (About 3 inches in length).
- Scoop the seeds out of each piece of zucchini using a spoon.
- Place zucchini in a large bowl and drizzle with olive oil and seasonings, shake well to coat.
- Arrange zucchini onto a baking sheet. Bake for about 5 minutes.
- Pull zucchini out of oven and top with cheddar cheese and bacon pieces. Bake an additional 10 minutes. Cheese should be melted, and zucchini should be tender.
- Serve warm with a dollop of sour cream on top.
Notes
- Be sure not to overcook the zucchini or it will become mushy.
- Keep leftover zucchini covered in the fridge for up to 2 days. Reheat in the oven.
- Great alternative to loaded potato skins, without all the carbs!
Nutrition Information:
Yield: 6 Serving Size: 2 slicesAmount Per Serving:Calories: 386Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 77mgSodium: 919mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 21g
Loaded Zucchini Skins have all the great taste of their starchy counterparts, with fewer carbs and calories. A fun and easy appetizer for your next party or family get-together!