Vegetarian Loaded Zucchini Skins
This makes a total of 6 servings of Vegetarian Loaded Zucchini Skins. Each serving comes out to be 108.5 Calories, 8.25g Fat, 2.82g Net Carbs, and 5.76g Protein.
*The nutrition information for the squash has been altered for 1.5 oz of squash, per half, after the seeds have been removed. Cremini mushrooms are another name for “baby” Portobello mushrooms.
**Make sure you use a brand that does not use anchovies, like one made by Annie's.
Ingredients
- 3 large Mexican squash halved and seeds removed*
- 1 teaspoon salt
- 3 whole cremini mushrooms diced*
- 1 teaspoon olive oil
- 2 teaspoons Smoked Paprika
- 1 tablespoon Worcestershire sauce**
- ½ teaspoon salt
- 2 ounces shredded pepper jack cheese
- 2 ounces shredded cheddar cheese
- 3 tablespoons sour cream
- 2 tablespoons chopped chives
Instructions
- Heat oven to 375°F. Prepare the squash by washing well, removing the ends and slicing into halves.
- Using a spoon, carefully scrape the seeds from each zucchini halve and discard.
- Sprinkle the zucchini skins with salt and let sit to draw out some of the water. Pat dry.
- Drizzle the diced mushrooms with oil, smoked paprika, ½ tsp salt, and Worcestershire and toss to coat.
- Arrange the zucchini and mushrooms on a baking sheet and roast for 8-10 minutes or until the mushrooms begin to brown and sizzle.
- Remove the zucchini from the oven and top with the roasted mushrooms and shredded pepper jack and cheddar cheese.
- Bake for 5-10 minutes or until the cheese is melted and bubbling.
- Top with sour cream and chives.