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Real Balanced

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Home Recipes Loaded Keto Zucchini Boats (Potato Skins)

Loaded Keto Zucchini Boats (Potato Skins)

Net Carbs:4g
Published:07/14/22Updated:07/14/22
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Loaded Keto Zucchini Boats Pinterest pin with list of ingredients.
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These Loaded Keto Zucchini Boats (aka low-carb potato skins) are a perfect appetizer for parties, game days, holidays, or any time you want a flavorful and filling snack. You can have this baked zucchini appetizer prepped, baked, and ready to enjoy in less than 1 hour!

Overhead shot of 3 loaded zucchini boats atop white ceramic plate.
The most glorious flavors in every zucchini boat bite: bacon, cheese, sour cream, and more!

If you enjoy loaded potato skins, you are going to love this recipe.

Including flavor-packed ingredients like bacon, shredded cheese, and sour cream, this appetizer is everything you want in a bite-sized snack.

Zucchini makes a great keto-friendly and gluten-free option and works perfectly as a “boat” to load up the other ingredients. The resulting dish is a great appetizer choice to serve at parties because it can be easily served and eaten while walking around and talking with guests.

Side angle shot of cooked zucchini skins topped with sour cream and chopped green onions atop a baking sheet.
Serve the loaded zucchini boats on a serving platter or enjoy straight from the baking sheet!

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💛 Why you’ll love this recipe
➡️ Ingredients
⏲ How to make loaded keto zucchini boats
🍴 Net carbs
👉 Ingredient substitution suggestions
💬 FAQs for keto zucchini boats
📚 More low-carb appetizer and snack recipes
🍽 Recipe

💛 Why you’ll love this recipe

  • Keto zucchini boats are a perfect party or game day appetizer.
  • Easy to make with ingredients that are likely readily available at your grocery store.
  • Delicious low-carb substitute for traditional potato skins.
  • Easily customizable.
  • Takes less than 1 hour to prepare, bake, and serve.

➡️ Ingredients

  • Bacon
  • Zucchini
  • Avocado oil
  • Garlic powder
  • Onion powder
  • Ground black pepper
  • Flakey sea salt
  • Finely shredded cheddar cheese
  • Sour cream
  • Green onions or chives

⏲ How to make loaded keto 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.
Collage of process of making Loaded Keto Zucchini Boat Potato Skins featuring steps 1-4.
Bake your zucchini and your bacon!
  • Bake zucchini until slightly tender then remove from oven before filling each zucchini piece with chopped bacon and shredded cheese and baking again.
  • Garnish zucchini boats with a dollop of sour cream and green onions or chives before serving.
Collage of process of making Loaded Keto Zucchini Boat Potato Skins featuring steps 5-8.
Load up the zucchini with bacon and shredded cheese before baking again.
Loaded Keto Zucchini Boats garnished with a dollop of sour cream and green onions atop a baking sheet.
Garnish with sour cream, green onions, and pepper then dig in!

🍴 Net carbs

Per serving, there are 4 grams of net carbs. A serving size is 2 zucchini skins 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.

Keep in mind any changes you make to this recipe will modify the total net carbs.

💬 FAQs for keto zucchini boats

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 the prepared keto zucchini boats be stored?

Store this keto stuffed zucchini 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.

📚 More low-carb appetizer and snack recipes

  • Keto Buffalo Chicken Tenders
  • Spicy Salmon Poppers
  • Stuffed Zucchini Mini Bites
  • Nut-Free Keto Nachos
  • Zucchini Slice
  • Baked Tomatoes With Cheese
  • Taco Dip With Cream Cheese

🍽 Recipe

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Loaded Zucchini Boats garnished with a dollop of sour cream and green onions atop a baking sheet.

Loaded Keto Zucchini Boats (Potato Skins)


  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
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Description

These Loaded Keto Zucchini Boats (aka low-carb potato skins) are a perfect appetizer for parties, game days, holidays, or any time you want a flavorful and filling snack. You can have them prepped, baked, and ready to enjoy in less than 1 hour and they are gluten-free, grain-free, nut-free, and egg-free.


Ingredients

  • 12 bacon slices (~200g)
  • 4 medium to large zucchinis (~600g-800g)
  • 2 tbsp (30mL) avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • Pinch of flakey sea salt
  • 1 1/4 cups – 1 1/2 cups (140g-168g) finely shredded cheddar cheese (start with lesser amount and include additional 1/4 cup, depending on size of zucchinis)
  • 1/2 cup (120g) sour cream
  • 2 green onions or ~20g chives, thinly sliced


Instructions

  1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line baking sheet with parchment paper.
  2. 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 thickness of bacon. Flip each slice halfway through bake time.
  3. 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.
  4. Transfer zucchini to a large baking sheet and toss with avocado oil before sprinkling each slice with garlic powder, onion powder, salt, and pepper.
  5. After bacon has finished cooking, remove from oven. Do not turn oven off. Using a knife, chop bacon into small pieces. Set aside.
  6. 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.
  7. Remove zucchini from oven, allow to cool slightly, before serving with sour cream and green onions or chives.

Recipe Notes:

Net Carbs: Per serving, there are 4 grams of net carbs. A serving size is 2 zucchini skins 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.

Refrigerator Storage: Store 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.

To Reheat: After refrigerating, reheat in a 400-degree oven until warmed throughout, about 5-10 minutes.

Keywords: zucchini, bacon, sour cream, cheese

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes

I was inspired to make this after seeing this zucchini recipe by Lauren Miyashiro from Delish.

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