As for the skins, I opted to use a variety of squash called “Mexican Squash” because it is stout, round, and looks more like the traditional potato skin shape. One entire squash is about the size of a large potato and it holds up to the baking process without getting limp or mushy! These are readily available in most grocery stores but if you can’t find Mexican squash, typical zucchini will work, too.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/vegetarian-loaded-zucchini-skins/
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Ingredients:
3 large Mexican squash, halved and seeds removed*
1 teaspoon salt
3 whole cremini mushrooms, diced*
1 teaspoon olive oil
2 teaspoons smoked paprika
1 tablespoon Worcestershire sauce**
½ teaspoon salt
2 ounces shredded pepper jack cheese
2 ounces shredded cheddar cheese
3 tablespoons sour cream
2 tablespoons chopped chives
*The nutrition information for the squash has been altered for 1.5 oz of squash, per half, after the seeds have been removed. Cremini mushrooms are another name for “baby” Portobello mushrooms.
**Make sure you use a brand that does not use anchovies, like one made by Annie’s.
Nutrition Summary:
This makes a total of 6 servings of Vegetarian Loaded Zucchini Skins. Each serving comes out to be 108.5 Calories, 8.25g Fat, 2.82g Net Carbs, and 5.76g Protein.
Smoked paprika is where it's AT!!!
Worchestershire sauce is not vegetarian.
How did you know our zucchini in the garden was getting ripe and we needed new ideas!?😋 Thank you so much, this looks great and we can't wait to try it.
you make it look so simple! thank you for all your hard work!