Loaded Zucchini Skins

ingredients

  • 4 large zucchini

  • 4 slices of bacon

  • Olive oil spray

  • 1/2 tsp. chili powder

  • 1/4 tsp. ground cumin

  • Kosher salt

  • Freshly ground black pepper

  • 2 cups shredded cheddar (8 oz)

  • 1 cup light sour cream, for garnish

  • 2 green onions, thinly sliced, for garnish

instructions

  1. Preheat the 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 crosswise into two pieces.

  3. Transfer zucchini to a large baking sheet and spray with olive oil. Season with chili powder, cumin, salt, and pepper.

  4. Bake until slightly tender, about 5 minutes. Top each piece of zucchini with cheese and bacon.

  5. Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more. 

  6. Garnish with sour cream and green onions before serving.

Makes 16

1.2 Blocks each