This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
I'll be the first one to admit that I'm pretty much in love with zucchini and summer squash. They are possibly the most versatile and easy to work with vegetables that you'll ever encounter. You can do anything from eating them raw, to grilling, baking, steaming, and back again. I've definitely had my fair share of fun with zucchini based recipes.
With tailgating season upon us, I thought it would be a great time to try something new, fun, and a little different than what I've done before. These Loaded Zucchini Skins are basically a lighter version of Loaded Potato Skins. Don't get me wrong, I love potatoes too, but this option is great for these end of the summer days where it's hot and you want something a little less heavy on your stomach.
So what's one of the best things about loaded anything? The bacon, of course! For these Loaded Zucchini Skins, I went with Jimmy Dean® Applewood Smoked Bacon because it's a premium bacon. And when you're working with as little as 5 ingredients for a recipe, you really have to use the best of the best for each ingredient because they matter that much more! Honestly, I'm not sure what took my so long to buy and try Jimmy Dean Applewood Smoked Bacon.
I used both zucchini and yellow summer squash, but you can use either or both. To me they both generally taste about the same and hold up texturally as well as one another, so you really can't go wrong.
These skins would naturally make for a great better-for-you option with any gameday spread and will definitely have more than one appearance on my table in the coming months as we get further into football season.
For being such a simple and easy bite, these Loaded Zucchini Skins are just that; loaded on flavor! So much so that you may not even notice the switch from potato to zucchini/squash as the base for the 'skins'. What can I say? Bacon makes everything better!
Loaded Zucchini Skins
Servings: 4 • Size: 1 Zucchini (About 4-6 'Skins') • Calories: 109.6 • Fat: 5.9 g • Carb: 7.2 g • Fiber: 2.2 g • Protein: 9.9 g • Sugar: 4 g • Sodium: 240.4 mg
4 Medium Zucchini or Summer Squash
1/4 C. Reduced Fat Shredded Cheddar Cheese
4 Slices Jimmy Dean Applewood Smoked Bacon, Cooked & Crumbled
1/4 C. Plain Fat Free Greek Yogurt
4 Chives, Minced
Preheat the oven to 400 degrees F. and line a baking sheet with non-stick foil (for easy clean-up); set aside.
Slice the squash in half and scoop out and discard the flesh in the middle to leave shells that are about 1/4" thick.
Depending on the size of the squash, cut the 'skins' down to be roughly the size of a small potato, about 4" long.
I divided each squash into about 4-6 'skins'.
Set the squash on the prepared baking sheet.
Top each of the squash 'skins' with 1 Tbsp. cheese and divide the bacon evenly among the skins.
Place the baking sheet into the oven and bake for about 10 minutes or until the cheese has melted.
You want the squash to be softened but still with a bit of a bite to it.
I got my Jimmy Dean Applewood Smoked Bacon at Walmart where there's currently a coupon available for $1 OFF!
Once done, remove the skins from the oven.
Allow to cool slightly before topping each with 1 Tbsp. of the Greek yogurt and a sprinkle of chives.
Enjoy right away!