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Keto Zucchini Skins

Keto Zucchini Skins

These Simple and Easy to make Keto Zucchini Skins are the Perfect Appetizer for Game Day or Family Get Togethers. The mini Loaded Zucchini Boats are smothered with Cheddar Cheese and Bacon then topped with Sour Cream and Green Onions.
5 from 10 votes
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Course: Appetizer
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Author: Lyndsay Baker


  • 3 small Zucchinis
  • 2 Tbsp Parmesan Cheese
  • 1/2 Tsp Garlic Powder
  • 1 Tbsp Olive Oil
  • 1/2 Cup Cheddar Cheese
  • 6 Slices Bacon
  • 1/4 Cup Sour Cream
  • 2 Tbsp Green Onion


  • Preheat oven to 400 degrees f. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the insides of the each of them. Cut off the stems, then cut the hollowed out zucchinis in half.
  • Place the zucchinis onto a baking pan, then brush the tops with the olive oil. Mix the parmesan cheese with the garlic powder then sprinkle it evenly over the oiled zucchinis. Bake for 12 - 14 minutes or until the tops are golden brown.
  • While the Zucchini is baking, fry up the bacon until it's crispy. Chop up the cooked bacon and grate the cheddar cheese. Cover the tops of the zucchinis with the grated cheese and chopped up bacon. Place back in the oven and bake for another 4 -5 minutes or until the cheese is melted. Remove from the oven and sprinkle with the chopped green onion. Place a small dollop of sour cream onto each of the zucchini skins. Serve hot.