Add a photo

Zucchini Skins

By: Linda  
"While trying to find a good recipe for zucchini I decided to imitate a potato skins recipe. My husband gave these rave reviews. Don't be afraid to jazz these up with your favorite toppings. I think the variations are endless. This is a recipe you can easily increase or decrease depending on the number and size of zucchini you wish to use."

Rating: This weblink has been rated 9 times with an average star rating of 4.2 Read Reviews (8)

Rate/Review | 322 people have saved this

Prep Time:
15 Min
Cook Time:
17 Min
Ready In:
32 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons melted butter
  • 1 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 pinch garlic powder
  • 4 small zucchini
  • 1 tablespoon olive oil
  • 1 pinch fresh-ground black pepper
  • 3 tablespoons sour cream
  • 1/2 cup bacon bits
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Stir together the melted butter, bread crumbs, Parmesan cheese, and garlic powder in a small bowl; set aside. Slice the zucchini in half lengthwise, remove the seeds with a spoon and rinse under cold water.
  2. Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
  3. Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
  4. Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Layer the sour cream, bacon bits, mozzarella cheese, and the breadcrumb mixture in the center of the zucchini halves in equal amounts. Return the zucchini to the oven until the breadcrumbs are brown and the cheese is melted, 1 to 2 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 376 | Total Fat: 23.7g | Cholesterol: 54mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2008 by Tracy 
Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2008 by monique Supporting Member (Click to learn more about Supporting Membership)
I cooked them a little different than the recipe instructed but that's because I did them on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2008 by idntseeya 
I thought this was a good recipe :) My kids and husband cleaned their plates fast!! Thanks for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by Jennifer 
This works great for yellow squash as well! I load mine with a mixture of cheese, bacon bits,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by CanCook 
This tasted great even though I didn't have the bacon. Even my 12-year-old son (who doesn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by Bethanie Rose 
I would definitely make this again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2008 by kristenp7 
I have not made this but it sounds good. On the website it was listed as dairy-free. Was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by MotaGirl 
Great Recipe.. but I would use parm cheese on top instead of the crumbs.. i didn't like that... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?