These are loaded potato skins made with zucchini instead of potatoes. While the bacon bakes, I halve the zucchini lengthwise, hollow out the middles with a spoon, cut each half in two, toss the pieces in avocado oil, and sprinkle them with garlic powder, onion powder, salt, and pepper. They bake until just tender, then I fill them with chopped bacon and cheddar and put them back in the oven until the cheese melts. Sour cream and green onions go on top. They are ready in under an hour and easy to eat standing up, so I make them for game days and parties.
If you like loaded potato skins, these have the same toppings with zucchini underneath instead of potato.
The zucchini keeps a little bite, the bacon stays crisp, and the cheddar melts over the top. Cool sour cream and fresh green onions finish them.
Each zucchini piece holds its shape as a little boat for the filling, so these are easy to pick up and eat while you walk around and talk with guests.
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💛 Why you’ll love this recipe
- They are easy to pick up and eat, which makes them a good party or game day appetizer.
- Every ingredient is one most grocery stores carry.
- They are a lower-carb take on loaded potato skins, with zucchini in place of the potatoes.
- They are easy to change up with a different cheese, turkey bacon, or Greek yogurt in place of the sour cream.
- They take less than an hour from start to finish.
➡️ Ingredients
- Bacon
- Zucchini
- Avocado oil
- Garlic powder
- Onion powder
- Ground black pepper
- Flaky sea salt
- Finely shredded cheddar cheese
- Sour cream
- Green onions or chives
⏲ How to make loaded zucchini boats
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Bake bacon.
- Slice zucchinis in half, de-seed, then cut into pieces.
- Transfer the zucchini to a baking sheet and toss with oil then season.
- Chop the cooked bacon into pieces.
- Bake zucchini until slightly tender then remove from oven before filling each zucchini piece with chopped bacon and shredded cheese and baking again.
- Top the zucchini boats with sour cream and green onions or chives before serving.
🍴 Net carbs
Per serving, there are 2.3 grams of net carbs. A serving size is 1 zucchini skin and the recipe, as written, yields 12 servings. Depending on the size of zucchini you use, you could easily yield a total of 16 zucchini skins.
Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
👉 Ingredient substitution suggestions
- Bacon: Turkey bacon or pancetta can be used in place of pork bacon here. Alternatively, you could altogether omit the bacon, if you’d prefer.
- Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
- Shredded Cheddar Cheese: Use any shredded cheese you have on hand in place of cheddar. Shredded Colby-Jack, Mozzarella, or Monterey Jack would be my suggestions.
- Sour Cream: Full-fat plain Greek yogurt can be substituted for sour cream at a 1:1 ratio. You can also omit the sour cream, if you’d prefer.
- Green Onions: Chives, spring onions, or scallions can be used in place of green onion in this dish. You can also choose to omit altogether.
Any swaps you make will change the nutrition numbers.
💬 FAQs
How can the inner part of the zucchini be used after being scooped out?
I would suggest using it in an omelet or in a smoothie. Or, if you have a dog, you could share it with them!
How should I store leftover zucchini boats?
Store them in an airtight container in the refrigerator for up to 3 days. Note that if you store these with all of the ingredients on top, they may slightly soften, but they’ll still taste good.
How should I reheat these after refrigerating?
Reheat in a 400-degree oven until warmed throughout, about 5-10 minutes.
🍽 Recipe
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Loaded Zucchini Boats (Potato Skins)
Ingredients
- 12 bacon slices
- 4 medium to large zucchinis
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Pinch of flaky sea salt
- 1 ¼ cup – 1 ½ cups finely shredded cheddar cheese, (start with lesser amount and include additional ¼ cup, depending on size of zucchinis)
- ½ cup sour cream
- 2 green onions or chives, thinly sliced
Equipment
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line baking sheet with parchment paper.
- Place bacon slices in even layer on prepared baking sheet, transfer to oven, and bake until crispy, which may take anywhere from 12 to 20 minutes, depending on thickness of bacon. Flip each slice halfway through bake time.
- While bacon cooks, using a knife, cut off ends of zucchinis. Cut in half lengthwise then, using a teaspoon, scoop out insides of each slice. Then, cut pieces in half crosswise to yield 3-4 slices per 1 zucchini, depending on size of zucchini.
- Transfer zucchini to a large baking sheet and toss with avocado oil before sprinkling each slice with garlic powder, onion powder, salt, and pepper.
- After bacon has finished cooking, remove from oven. Do not turn oven off. Using a knife, chop bacon into small pieces. Set aside.
- Transfer baking sheet of zucchini to oven and bake until just slightly tender, about 7-8 minutes. Remove zucchini from oven, fill zucchini boats with chopped bacon and shredded cheese. Return zucchini to oven to bake until the cheese melts and the zucchini is tender, about 8-10 additional minutes, being careful to not overcook or the zucchini will become too soft.
- Remove zucchini from oven, allow to cool slightly, before serving with sour cream and green onions or chives.
Recipe Notes
Nutrition
I was inspired to make this after seeing this zucchini recipe by Lauren Miyashiro from Delish.
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