We've turned zucchini into, oh, everything: Noodles for lasagna, bread for grilled cheese, tortillas for enchiladas and now, potatoes for potato skins. Topped with all the standard potato skin fixings — bacon, sour cream, and green onions — you won't even miss the potato.

Advertisement - Continue Reading Below

Yields: 16 Prep Time: 0 hours 10 mins Total Time: 0 hours 30 mins

Ingredients 1/2 lb. bacon 4 large zucchini 2 tbsp. extra-virgin olive oil 1/2 tsp. chili powder 1/4 tsp. ground cumin Kosher salt Freshly ground black pepper 2 c. shredded cheddar 1 c. sour cream, for garnish 2 green onions, thinly sliced, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 400°. Cook bacon until crispy, 8 to 10 minutes, then transfer to a paper towel-lined plate to drain and chop into small pieces. Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half crosswise into two pieces. Transfer zucchini to a large baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper. Bake until slightly tender, about 5 minutes. Top each piece of zucchini with cheese and bacon. Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more. Garnish with sour cream and green onions before serving.

Brandon Bales This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Pyrex Glass Baking Dish, $12, amazon.com



Lauren Miyashiro Food Director Lauren Miyashiro is the Food Director for Delish.com.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io