READY IN 32 mins

Zucchini Skins

Read Reviews (15)

"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." — Linda

Directions

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.
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.
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
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.

Kitchen-Friendly View

PREP 15 mins
COOK 17 mins
READY IN 32 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 24, 2008

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 cooked them til tender without making them soggy. (halved recipe so I only used 2 zucchini) The biggest change I made was I used cheddar instead of the mozzarella; and increased shredded parm and reduced bread crumbs to equal amounts. Also, I didn't want to turn on the oven on a hot summer day, so we made these on the grill. They didn't really brown on top, but they were so delicious it just didn't matter. Great summer recipe!!

—Tracy

See full review »

Most Helpful Critical Review

Aug 13, 2010

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 from potato skins. This might make them more appealing.

—Pam-3BoysMama

See full review »

17 Ratings

Aug 17, 2010

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-boiled the water, dropped the zucchini in, boiled them steady for 2 minutes, then turned off the heat and let them sit in the water for the remaining 3. They were perfect!... flexible, yet still firm. Then, I brushed with oil, sprinkled with pepper and put under the broiler 5 minutes. I stuffed each zucchini generously per the directions, and put under the broiler one minute. The topping was browned, the cheese melted, and it was crispy on top, perfectly warm in the middle and the zucchini was perfect. No soggy-ness whatsoever. Fanstastic. What we loved most was that they were a refreshing take on stuffed potato skins without the heaviness of the starch and gritty-ness of potatoes and skins! We gave this a 5 out of 5. This is a definite keeper. Love it, and thanks for the recipe!

—KRISTI

See full review »

Sep 10, 2008

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. Really yummy right off the grill but still delicious the next day cold.

—monimoni-Q

See full review »

Jul 28, 2010

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 just kind of came together in a paste that never changed in consistency through the cooking process. I think with some tweaking this could really work. As is I was left wanting a retry : )

—Holly033

See full review »

May 28, 2009

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 I have has you boil the squash whole, wait for them to cool completely (which takes forever!!) then slice lengthwise and scoop the insides...the sides tend to droop and it's hard to keep the 'stuffing' in. Next time, I will scoop first, then boil to see if that keeps them firm!

—Jennifer

See full review »

Jul 23, 2008

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

—idntseeya

See full review »

May 24, 2011

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 one thing, the recipe is a hit.

—SunnyV

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mushroom Stuffed Zucchini

Ricotta Stuffed Zucchini

Oven Baked Zucchini Fries

Zucchini Souffle with Monterey Jack Cheese

Stuffed Zucchini I

Stuffed Zucchini Halves

Baked Zucchini de Provence

Parmesan Fried Zucchini

Chinese Braised Zucchini

Zucchini Cakes

Nutrition

Calories
376 kcal
19%

Carbohydrates
25.4 g
8%

Cholesterol
54 mg
18%

Fat
23.7 g
36%

Fiber
3 g
12%

Protein
16.4 g
33%

Sodium
893 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Skins

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 376
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 11.6g 58 %
Cholesterol 54mg 18 %
Sodium 893mg 36 %
** Potassium 394mg 11 %
Total Carbohydrates 25.4g 8 %
Dietary Fiber 3g 12 %
Protein 16.4g 33 %
Sugars 4g
Vitamin A 36 %
Vitamin C 9 %
Calcium 28 %
Iron 19 %
** Thiamin 27 %
** Niacin 38 %
** Vitamin B6 9 %
** Magnesium 16 %
** Folate 29 %

* 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.