These grilled zucchini skins are the perfect decadent appetizer or side dish. This dish is a great alternative to traditional potato skins, and they cook quickly!

Zucchini Skins vs. Potato Skins

• One of the advantages of using zucchini instead of potatoes is the faster cooking process. Zucchini cooks quickly and adapts well to high-heat grilling.
• Potatoes require 45-60 minutes of baking before assembling the potato skins, and then they need to go back in the oven for another 15-20 minutes.
• These zucchini skins, aka stuffed zucchini boats, are fully cooked within 10-15 minutes, while potatoes take 90 or more minutes from start to finish.
• Both are equally delicious, but potato skins are certainly more time-consuming to prepare.
• Zucchini is abundant during the summer, making this recipe a great way to use up that bumper crop!

Ingredients

• Fresh Zucchini: Medium-sized zucchini works perfectly for this recipe. If you aren’t growing your own, shop at your local farmer’s market for farm-fresh zucchini.
• Bacon: Use regular bacon for this recipe, as it cooks quickly and crumbles easily. If you do not consume pork products, substitute this ingredient with turkey bacon or your favorite bacon alternative. 
• Cream Cheese: Regular cream cheese works best for this recipe. Avoid whipped cream cheese or low fat, as they can cause excess water release once the cream cheese cooks.
• Shredded Cheese: Choose medium or sharp cheddar or white cheddar cheese for this recipe. You can make these grilled zucchini skins a little spicier by adding pepper jack or habanero cheese. For a smokier flavor, try using shredded smoked gouda.
• Flat leaf parsley (or fresh herbs like oregano, basil, or dill)
• Granulated garlic (or garlic powder)
• Granulated onion (or onion powder)
• Salt and black pepper to taste

Making Grilled Zucchini Skins

• Prepare the zucchini: Wash and cut zucchini in half lengthwise. Remove ends. Turn zucchini halves over to the skin side. Cut a 1/8″ strip off the center so the vegetable will balance properly on the grill grate.
• Prepare grill: Preheat your grill to medium heat or 350 degrees F.
• Make the filling: Combine cream cheese with 6 strips of chopped bacon (reserving the remaining for garnish), 1 1/2 cups of cheddar cheese, salt, garlic, onion, and black pepper. 
• Fill the zucchini: Scoop equal amounts of mixture into zucchini halves. Do not over stuff. Top with remaining cheddar cheese and bacon crumbles.
• Cook them: Place the zucchini skins on the grill grate skin side down. Close the lid and cook for 8-10 minutes until the zucchini is tender, the filling is hot, and the cheddar cheese has melted.
• Alternative method: You can also place them onto a cedar plank for easier cooking. Presoak the plank for 30 minutes in cold water before using it. You can also place them in a cast-iron skillet on the grill.
• Garnish and serve: Remove zucchini skins from the grill and garnish with chopped parsley. Serve as is or cut into smaller pieces for appetizer portions.
• Oven option: Cook zucchini skins in the oven at 350 degrees F. for 15-20 minutes.

Serving and Storage

• Serve one zucchini skin (half a zucchini) per person. If you plan to serve them as an appetizer, let them cool for 5 minutes, then carefully cut them into thirds, place them on a serving platter, and let your guests help themselves.
• Store leftover zucchini skins in an airtight container in the fridge for up to 4 or 5 days. They will be softer when reheated.
• For more low carb ideas, try our Low Sugar Barbecue Sauce! It is great on Meatloaf, too.

Print

Grilled Zucchini Skins

Looking for a delicious alternative to potato skins? Well, look no further than these super easy, grilled zucchini skins!

Course Appetizer, Side Dish

Cuisine American Food

Keyword keto, zucchini recipe, zucchini skins

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 8 servings

Calories 271kcal

Ingredients

• 4 medium zucchini, halved and scooped
• 1 1/3 cups cream cheese softened
• 2 cups shredded sharp cheddar cheese (reserve 1/2 cup for garnish)
• 8 strips thin cut bacon, cooked and crumbled (reserve 2 strips for garnish)
• 2 tablespoons flat leaf parsley, finely chopped (garnish)
• 3/4 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon black pepper

Instructions

• Wash and cut zucchinis in half lengthwise. Remove ends. Turn zucchini halves over to skin side. Cut a 1/8″ strip off of the center so vegetable will balance properly on grill grate. Don’t cut too much off.
• Preheat grill for medium heat.
• Combine cream cheese with about 6 strips worth of bacon (reserving remainder for garnish), 1 1/2 cups of cheddar cheese, salt, garlic, onion, and black pepper. Scoop equal amounts of mixture into zucchini halves. Do not over stuff. Top with remaining cheddar cheese and bacon crumbles.
• Place zucchinis onto grill grate skin side down. Close lid and cook for 8-10 minutes, or until the zucchini are tender, filling is hot, and the cheddar cheese has melted.
• Remove zucchini skins from grill and garnish with chopped parsley. Serve as is, or cut into smaller pieces for appetizer portions.
• Zucchini can be cooked in the oven at 350 degrees F., for 15-20 minutes.
• *Looking for a vegan alternative? Simply swap out the cream cheese, shredded cheddar, and bacon crumbles with vegan alternatives. Keep in mind that there will be textural differences, but otherwise, just as delicious!

Nutrition

Calories: 271kcal | Carbohydrates: 5g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 525mg | Potassium: 346mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 19mg | Calcium: 259mg | Iron: 1mg

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