Zucchini "Potato" Skins

anniemade // Zucchini "Potato" Skins - Easy, Cheesy, Low Carb and Gluten Free take on Bacon Potato Skins

Oh my. So, ever since there's been a thing known as TGI Friday's, I have loved potato skins. This is kind of a problem when you are a carbaholic like I am and have to give these things up 80-90% of the time.

However, there is hope. There is hope from the unlikeliest source: a vegetable.

Last week, I discovered my trusty bruschetta sauce to make Two Cheese Italian Stuffed Zucchini had gone bad! Oops. Well, we did have bacon and cheese, and so was born this recipe for Zucchini Skins that are the low-carb but just as yummy version of traditional potato skins. We made ours as boats, but you could easily cut these up for a little bit of a lighter appetizer (I mean, not too much lighter- we're still talking starch, bacon, and cheese- but at least a vegetable is in the discussion).

These could easily be customized with your favorite baked potato toppings. I could see a chicken, cheese, and broccoli version for example. Have fun!

Ingredients

  • 5 fresh zucchini, sliced lengthwise with the insides scooped out (forming a shell/boat)
  • 1/3 cup zucchini insides (saved from scooping them out, optional)
  • 1 tsp olive oil mixed with dash of salt, pepper, and garlic powder
  • 1 tsp olive oil
  • 1/2 onion chopped
  • 1 clove garlic
  • 4 oz cubed uncooked pancetta (or just do more bacon)
  • 6 slices uncooked bacon, diced
  • 1/3 cup shredded mozzarella
  • 1/3 cup shredded cheddar
  • 1 green onion, chopped (or chives)
  • sour cream or ranch dressing (optional, to serve on the side)

Directions

  1. Set your broiler to high and place your zucchini boats facing up on a cookie sheet. Brush the oil/salt/pepper/garlic mixture on the tops of the zucchini. Set in the oven for about 4 to 5 minutes or until somewhat tender. Remove from oven and set aside.
  2. In a saute pan or cast iron, begin to cook your bacon and pancetta. After a few minutes, add the onion, garlic, and remaining olive oil.
  3. Once the bacon and pancetta begins to brown, add the reserved zucchini mash to the mix and continue to cook on medium heat until everything is browned and cooked through.
  4. Use a spoon to fill the zucchini shells with your bacon/onion/zucchini mixture. Top with a mixture of the mozzarella and cheddar cheeses (or just use cheddar for a more potato skin-take).
  5. Put back under the broiler for up to 2 minutes or until the cheese is browning and bubbly.
  6. Serve with a sprinkling of chives and a drizzle or ramekin of either sour cream or ranch dressing.
anniemade // Zucchini "Potato" Skins - Easy, Cheesy, Low Carb and Gluten Free take on Bacon Potato Skins