Zucchini Skins15 Reviews
- Prep: 15 min
- Cook: 17 min
- Ready In: 32 min
“While trying to find a good recipe for zucchini I decided to imitate a potato skins recipe. My husband gave these rave reviews. Don't be afraid to jazz these up with your favorite toppings. I think the variations are endless. This is a recipe you can easily increase or decrease depending on the number and size of zucchini you wish to use.” - by Linda
Original recipe yields 4 servings
- Stir together the melted butter, bread crumbs, Parmesan cheese, and garlic powder in a small bowl; set aside. Slice the zucchini in half lengthwise, remove the seeds with a spoon and rinse under cold water.
- Bring a large pot of water to a boil. Cook the zucchini halves in the boiling water until slightly tender but still mostly firm, about 5 minutes; drain and pat dry with paper towels.
- Preheat your oven's broiler. Place the zucchini on a broiler pan, hollowed-side facing up. Season each zucchini with the olive oil and pepper
- Roast the zucchini under the broiler until sizzling, about 5 minutes; remove from oven. Layer the sour cream, bacon bits, mozzarella cheese, and the breadcrumb mixture in the center of the zucchini halves in equal amounts. Return the zucchini to the oven until the breadcrumbs are brown and the cheese is melted, 1 to 2 minutes.
Amount Per Serving (4 total)
- 376 cal
- 23.7 g
- 25.4 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"Loved this! Even my 12 yr old went back for seconds. I didn't boil the zucchini. I put them face down in the microwave for 4 minutes with just enough water to cover the bottom of the dish. It cooke..." See mored them til tender without making them soggy. (halved recipe so I only used 2 zucchini) The biggest change I made was I used cheddar instead of the mozzarella; and increased shredded parm and reduced bread crumbs to equal amounts. Also, I didn't want to turn on the oven on a hot summer day, so we made these on the grill. They didn't really brown on top, but they were so delicious it just didn't matter. Great summer recipe!!"
"This was absolutely delicious. My guess is the poor reviews come from reviewers overcooking the zucchini during the boiling process - which would cause it to taste soggy as they report. I pre-boiled ..." See morethe water, dropped the zucchini in, boiled them steady for 2 minutes, then turned off the heat and let them sit in the water for the remaining 3. They were perfect!... flexible, yet still firm. Then, I brushed with oil, sprinkled with pepper and put under the broiler 5 minutes. I stuffed each zucchini generously per the directions, and put under the broiler one minute. The topping was browned, the cheese melted, and it was crispy on top, perfectly warm in the middle and the zucchini was perfect. No soggy-ness whatsoever. Fanstastic. What we loved most was that they were a refreshing take on stuffed potato skins without the heaviness of the starch and gritty-ness of potatoes and skins! We gave this a 5 out of 5. This is a definite keeper. Love it, and thanks for the recipe!"
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