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Loaded Zucchini Skins

Loaded Zucchini Skins



  • 7-8 strips of bacon
  • 3-4 large zucchinis
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1 cup shredded Cheddar
  • 1 cup sour cream
  • salt and pepper


  1. Preheat oven to 400°F.
  2. Cook bacon until crispy, 8 to 10 minutes. Let cool and cut 4-5 pieces into 3 equal pieces each. Set aside full slices of bacon.
  3. Cut zucchinis in half (lengthwise). Use spoon to scoop out seeds from insides and cut each half into three equal pieces.
  4. Place zucchini on large baking sheet and brush with olive oil. Season with chili powder, cumin, salt and pepper.
  5. Bake until tender, about 5 minutes. Top each piece with the cut strips of bacon and cheese.
  6. Return to oven and bake about 10 minutes or until cheese is melted and bubbly.
  7. Crumble up remaining full strips of bacon and sprinkle on top along with onion and scoop of sour cream.