Loaded Zucchini Boats

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Zucchini boats piled high with bacon and cheese, and dipped in thick sour cream. These are a low carb or keto alternative to the TGI Friday's loaded potato skins.

There was one time as a kid, grocery shopping with my parents, that I came across an employee handing out free samples. They were handing out samples of the freezer section TGI Friday's loaded potato skins. Talk about amazing!

I begged my mom to buy a box and anytime we ate at the restaurant, I'd order the loaded potato skins.

But now as mom, I don't buy them anymore. First, they are pricy for what you get. And second, the ingredients are not my favorite. I can honestly make a larger and healthier batch of loaded potato skins at home.

I thought it would be fun to try a zucchini version of this recipe because zucchini boats are the bomb. I love tender but thick zucchini halves loaded with my favorite ingredients. Perfect for those on a low carb diet.

This time I loaded the zucchini boats with cheddar cheese and bacon, and honestly I think I like them better than my sausage zucchini boats.

Maybe you can try both recipes and let me know which one is your favorite?!

How to Get Tender Zucchini

When you eat cooked zucchini, you want it to be tender but not soggy. One option for this is to cut the zucchini and lay the cut side on paper towels an hour before cooking. I do this sometimes but it is not a hundred percent necessary. However, I do recommend brushing the zucchini with oil before baking to make it more tender.

What You Will Need

3 medium zucchinis

⅛ cup avocado oil

4 oz chedder cheese shredded

6 pieces bacon cooked and crumbled

2 green onions sliced

1 cup sour cream

How to Make Loaded Zucchini Boats

Preheat the oven to 375°F.

Take the zucchinis and slice them in half lengthwise.

Scoop out the center of the zucchini halves using a spoon. You could also use a melon baller for this step.

Place the zucchini halves on a greased baking sheet. Brush the halves with avocado oil, and then load the halves with cheese and bacon. Make sure there is enough bacon and cheese!

Bake for 25 minutes or until the cheese has melted and the zucchini is tender enough to cut with a knife.

Remove from the oven and serve with green onion and sour cream. I personally love to serve the sour cream as a dip alongside my meal instead of dolloping it on top.

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