Twice Baked Potato Style Zucchini
This makes a total of 4 servings Twice Baked Potato Style Zucchini. Each piece comes out to be 259.25 Calories, 19.64g Fats, 6.08g Net Carbs, and 7.31g Protein.
Ingredients
- 2 medium zucchini squash
- 4 strips of no sugar added bacon cooked, cooled and crumbled
- ½ cup cheddar cheese shredded
- ¼ cup onion minced
- ¼ cup sour cream
- 2 ounces cream cheese softened at room temperature
- 2 tablespoons butter melted
- 1 tablespoon minced jalapeno pepper
- Salt & pepper to taste
- Optional garnish: jalapeno pepper slice and additional bacon crumbles
Instructions
- Preheat oven to 350F and have a small baking dish handy (no need to grease).
- Wash and dry zucchini, cut it in half, then cut each half in half lengthwise. Use a spoon to scoop out most of the insides. Chop the scooped flesh and place in a bowl. Place the zucchini “boats” in the baking dish.
- Add the remaining filling ingredients to the bowl and mash together to combine.
- Divide mixture evenly between the 8 zucchini sections, filling them completely. Top with jalapeno slice and crumbled bacon, if desired.
- Bake 30 minutes until filling bubbles and zucchini is becoming tender.
- Remove from oven, cool 5 minutes, then transfer to serving plates.