Loaded Zucchini Skin INGREDIENTS: ½ lb bacon cooked until crisp, then chopped
4 large zucchini
2 Tb extra virgin olive oil
1 tsp salt
1 tsp black pepper freshly ground
½ tsp chili powder
¼ tsp ground cumin
2 cups shredded cheddar
Preheat oven to 400° and line a baking sheet with foil. Set aside.
Cook bacon using your preferred method and chop into small pieces. Set aside.
Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into chunks.
Place zucchini pieces into a colander & sprinkle with salt to draw out excess moisture for about 5 minutes.
Transfer zucchini to the prepared baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.
Bake until slightly tender, about 5 minutes.
Remove from oven and top each piece of zucchini with cheese and bacon.
Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more.