Zucchini Skins

Zucchini Skins

15
Linda 0

"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."
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Ingredients

32 m servings 370 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It...

Most helpful critical review

This is a great idea in theory. In practice, the finaly product is soggy. I may play with the recipe a bit - possibly frying the scooped out zucchini (yikes) to get that crunch that we expect fr...

Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It...

This was absolutely delicious. My guess is the poor reviews come from reviewers overcooking the zucchini during the boiling process - which would cause it to taste soggy as they report. I pre-b...

I cooked them a little different than the recipe instructed but that's because I did them on the grill. These came out fantastic on the grill! I ommitted the bacon bits and the mozzarella. Re...

This is a great idea in theory. In practice, the finaly product is soggy. I may play with the recipe a bit - possibly frying the scooped out zucchini (yikes) to get that crunch that we expect fr...

The flavor and idea is really good...the turn-out not so much. The zucchini was pretty soggy. I would like to try it again with a much shorter boil time. Also, the breadcrumbs and sour cream ...

Very tasty! I substituted turkey bacon for bacon bits and it was delicious. You do have to be careful not to over boil the zucchini to avoid mushy shells but as long as you're attentive to that ...

This works great for yellow squash as well! I load mine with a mixture of cheese, bacon bits, breadcrumbs and chopped jalapenos. Then I wrap in foil and grill for 20 minutes or so. The recipe...

This tasted great even though I didn't have the bacon. Even my 12-year-old son (who doesn't like many vegetables) loved it!

I thought this was a good recipe :) My kids and husband cleaned their plates fast!! Thanks for sharing :)