Zucchini ‘Potato’ Skins with Scallion Sour Cream

A great appetizer for the next gathering that tastes like a classic favorite but low-carb friendly! Be creative and mix up any toppings!

Whatever floats your boat! The concept of these zucchini boats is pretty basic-a little scoop to hold toppings, replicating the favorite potato skin. But flavors could be all over the board depending on the vibe of your party! I love keeping the cheddar and bacon consistent, as they are such great salty pairings with the zucchini, but for seasonings, try out cumin and chili powder if you are feeling festive, or your favorite bbq seasoning! Great made spicy to play up buffalo style, or dill and garlic to complement the dip. Sky is the limit here!

Patience is a virtue. I’m all about quick and easy, but sometimes, you just can’t rush perfection. In these instructions, I whipped up the dip as the zucchini was baking. Great from a time standpoint, and worked well for me. But, as the tester kitchen came after a bit of a wait, I found the sauce kept getting better and better the longer it had to sit and open up. I would highly suggest making this at least an hour ahead and allow to chill-you and your guests will appreciate it!

Have a lot of zucchini to use? Try out some of these other great ways to incorporate the versatile veggie:

Sautéed Zucchini with Avocado Feta Cream Sauce

Lyonnaise Ham and Zucchini Hash

Creamy Zucchini Kale Soup with Roasted Garlic

Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree

Arugula and Mushroom Pasta with a Creamy Soy Sauce (over zoodles)

Salmon Meatballs with an Avocado Cream Sauce (over zoodles)

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Zucchini ‘Potato’ Skins with Scallion Sour Cream

Hannah

A great appetizer for the next gathering that tastes like a classic favorite but low-carb friendly! Be creative and mix up any toppings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 2 3 pieces each

Equipment

• Baking sheet
• Mixing bowl
• Kitchen knife
• Spoon

Ingredients

  

• 1 large Zucchini
• 2 strips Bacon
• 1/2 cup Cheddar Cheese
• 2 tsp Olive Oil
• Salt and Pepper
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/4 tsp Smoked Paprika
• 1 clove Garlic
• 3 stalks Green Onions/Scallions
• 2 tsp Mayo
• 2 tsp Sour Cream
• Salt and Pepper

Instructions

 

• Precook bacon and set aside to cool.
• Preheat oven to 350.
• Slice zucchini in half lengthwise, then in thirds, creating 6 pieces (or 8 depending on length). Scoop out insides and discard.
• Place on a baking sheet and drizzle with olive oil. Season with salt, pepper, onion powder, garlic powder and smoked paprika. Bake for about 15 minutes, or until fork is easily inserted.
• While zucchini is baking, in mixing bowl, combine minced garlic, chopped green onions (reserve some for garnish), mayo, sour cream, salt and pepper. Stir well.

  *this could be made ahead of time-flavor increases with time!
• Remove and sprinkle each piece with cheddar cheese and chopped bacon pieces. Return to oven for about 5 minutes, until cheese is melted.
• Take out of oven, plate and top with with a dollop of the sour cream mixture. Serve with extra sauce and garnish with green onions. Enjoy!

  Variation-any seasoning works well on these! If you are feeling feisty, try out cumin and chili powder, or your favorite bbq seasoning!

Keyword Appetizer, Bacon, Easy, Green Onion, Hosting, Keto, Low-carb, Scallion, Sour Cream, zucchini