Looking for a simple, low-carb twist on a classic appetizer? These Loaded Zucchini Skins come together in just a few easy steps, are endlessly customizable, and are sure to be a hit at your next summer gathering!
Why You’ll Love This Recipe
- Simple and Low Carb. This recipe only requires a couple simple steps and is a low carb alternative to loaded potato skins.
- Versatile. One of the great things about this recipe is that it is easy to tailor to your personal preferences.
- Crowd-Pleaser. This recipe provides 6 servings and it could easily be doubled. It’s a great summer appetizer for your next party or gathering.
Ingredients Overview
As always, this is a quick overview of the ingredients needed to make these Loaded Zucchini Skins. To get the complete, printable recipe scroll to the recipe card at the bottom of the page.
- Zucchini: medium sized zucchini is ideal. Be sure all your zucchini are similarly sized for consistent cooking.
- Spices: smoked paprika, garlic powder, onion powder, salt, and pepper
- Avocado oil: any neutral oil will work
- Shredded Cheddar Cheese: you could also use pepper jack if you want it to be a little spicy
- Bacon: cooked and crumbled
- Optional: sour cream and green onions for garnishing
How to Make Loaded Zucchini Skins
Follow our step-by-step instructions below to make this amazing summer appetizer! Scroll to the recipe card at the bottom of the page for the complete list of ingredients, amounts, instructions, and nutritional information.
Prep the Zucchini
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Then cut the zucchini lengthwise and remove the insides with a spoon. Cut each in half (each zucchini will yield 4 zucchini skins). Set aside.
Season and Bake
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and pepper. Brush each zucchini skin with oil, then sprinkle with the seasoning mix. Then place the zucchini skins in the oven and bake in the preheated oven for 5-6 minutes, or until they start to soften.
Garnish
Next, remove from the oven and sprinkle evenly with the shredded cheddar cheese and bacon, then return to the oven for 8 minutes. After the 8 minutes, turn the oven up to a broil and boil 2 minutes. Remove from the oven. Garnish with sour cream and green onions if desired, then serve!
Serve
This recipe works great as an appetizer or side dish. If you’re serving at a party, you may want to pair with another appetizer or two. We’ve included keto-friendly appetizer and main dish pairing options below. Enjoy!
Loaded Zucchini Skins
Ingredients
- 3 medium zucchini
- ¾ tsp smoked paprika
- ¾ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp avocado oil
- 1 ½ cups shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- Sour cream and green onions optional for garnish
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the zucchini lengthwise and remove the insides with a spoon. Cut each in half (each zucchini will yield 4 zucchini skins). Set aside.
- In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and pepper. Brush each zucchini skin with oil, then sprinkle with the seasoning mix.
- Place the zucchini skins in the oven and bake in the preheated oven for 5-6 minutes, or until they start to soften.
- Remove from the oven and sprinkle evenly with the shredded cheddar cheese and bacon, then return to the oven for 8 minutes. After the 8 minutes, turn the oven up to a broil and boil 2 minutes. Remove from the oven.
- Garnish with sour cream and green onions if desired, then serve!
Notes
- Sour cream and green onions are optional but they do elevate the flavor! You can also serve the sour cream for dipping if desired!
- Leftovers keep in the fridge for up to 2 days.
- Make spicier zucchini skins with pepper jack cheese instead of cheddar!
Nutrition
Storage and Reheating Instructions
The leftovers can keep in the fridge for up to 2 days. First, allow your stuffed zucchini to cool completely. Then store in an airtight container and place in the refrigerator. To reheat, simply microwave in 60-90 second bursts at 50% power until warmed through or bake at 350 for 5-10 minutes until warm throughout. Zucchini can become mushy after thawing and reheating so I don’t recommend freezing these zucchini skins.
Tips and Tricks
- To make it a little spicy, swap out the cheddar for pepper jack cheese.
- This is a great recipe to tailor to your personal preferences. You could add another protein, diced veggie, or jalapenos for a real kick!
- The sour cream and green onions are optional but they definitely elevate the flavor! You can also serve the sour cream for dipping if desired!
Other Summer Vegetable Recipes
- Lasagna Stuffed Peppers
- Grilled Zucchini Mozzarella Wraps
- BLT Lettuce Wraps
- Bacon Wrapped Zucchini Boats
Clayton is a Registered Nurse with a Master’s Degree in Diabetes Nursing. After a decade in healthcare—and living firsthand with type 1 diabetes and celiac disease—he joined his wife in 2023 to create practical, delicious low-carb and gluten-free recipes. Clayton brings a blend of medical expertise and personal experience to every dish, helping others navigate dietary needs without giving up flavor (or cheesecake). When he’s not in the kitchen or behind the camera, you’ll probably find him in a tent somewhere in the mountains—with a strong cup of coffee in hand.
