Low Carb Loaded Zucchini Skins

We've turned zucchini into, oh, everything: Noodles for lasagna, bread for grilled cheese, tortillas for enchiladas and now, potatoes for potato skins. Topped with all the standard potato skin fixings — bacon, sour cream, and green onions — you won't even miss the potato.

  • 1/2 lb. bacon
  • 4 large zucchini
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 2 c. shredded Cheddar
  • 1 c. sour cream
  • 2 green onions, sliced
Low Carb Loaded Zucchini Skins #appetizer #lowcarb #loaded #zucchini #skin
Low Carb Loaded Zucchini Skins

  1. Preheat oven to 400°. Cook bacon until crispy, 8 to 10 minutes, then transfer to a paper towel-lined plate to drain and chop into small pieces.
  2. Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into three to four pieces.
  3. .....
  4. ........

You can get the complete recipes here!!!

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