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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

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

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