Cheesy Zucchini Skins (Low Carb)

4

Another ridiculously easy dish that can be made in a flash with only a few ingredients necessary. Veggies for the soul made simple and yummy! They remind me of pizza bites but minus those pesky carbs.

I used a spoon to scoop out the flesh. We do this to avoid the skins from getting watery. I saved them in a tupper and used them in an omelette the next day. Simply saute the pieces in some olive oil and season them well.

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Cheesy Zucchini Skins (Low Carb)

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Servings: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Equipment

• Air Fryer

Ingredients 

US CustomaryMetric

• 7 small zucchini, halved
• 2 tbs olive oil
• salt + pepper to taste
• DanO's Cheesoning Seasoning or 2 tbs grated parmesan, ½ tsp each garlic powder, onion powder, dried oregano
• 1 cup shredded parmesan cheese
• Paprika + Chili peppet flakes to taste
• Optional garnish: fresh parsley

Instructions

• Preheat your oven to 400℉. Line a baking sheet with parchment paper.
• Using a spoon, scoop out the flesh of each zucchini half. (Reserve the flesh for an omelette or a quick veggie sauté at a later date).
• Brush the scooped side of each zucchini with olive oil. In this order, season with salt and pepper to taste, then add the parmesan, garlic powder, onion powder, oregano, and shredded cheese evenly to each piece. Sprinkle the tops of each with paprika and chili pepper flakes. Bake for 20 minutes or until the zucchini is just fork tender.

Notes

*You can also add a sprinkle of breadcrumbs to each (after the salt and pepper step) to keep them dry as possible.

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 417mg | Potassium: 562mg | Fiber: 2g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 37mg | Calcium: 329mg | Iron: 1mg

Author: Stella Drivas