Loaded Zucchini Skins 3 Ways

This recipe is a FUN one: fun to make and fun to eat! Perfect for an after-school snack or a party, these loaded zucchini skins are a lighter take on the classic loaded potato skins. Trust me: what they lack in carbs they make up for in flavor!

To start, I used four zucchinis, chopped the ends off, and chopped them in two halves, then sliced those halves lengthwise. Next, scoop out the seeds inside leaving the zucchini skin between ¼ to ½ inch thick. The photo shows you better:

Next, toss the skins in olive oil, cumin, chili powder, salt and pepper. When they are evenly covered, place them on a baking sheet and bake for 5 minutes at 400 degrees F.

Next comes the creative part:

Are you looking for a classic flavor? Fry up some bacon (and then break it into bits!), chop up some scallions, gather cheddar cheese and sour cream. When the zucchini skins come out of the oven, smother them in cheese and drop the bacon bits on top before baking for another 10-12 minutes. When the time is up, allow them to cool for a minute or two before adding a dollop of sour cream and the chopped scallions!

Feeling Italian? Pop some mini mozzarella balls inside, chopped up cherry tomatoes, and a basil leaf or two before baking again for 10-12 minutes. Mamma mia! It is delicious!

Craving Mexican food? Sprinkle Mexican blended shredded cheese on the skins to bake for 10-12 minutes, then dollop sour cream and guacamole on top when they are cooled! You can even add cilantro if you so choose.

The options are endless, and they all bake at the same temperature! I wish I had some chicken nearby to do buffalo chicken…or even pizza zucchini skins! With Mama Jess Sauce! That might have to be a new blog post…

Enjoy!

Xoxo, Claire at Mama Jess