Cheddar cheese, bacon and scallions are stuffed inside zucchini in this easy low-carb appetizer. Source:, March 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. (Reserve the pulp.) Sprinkle the shells with 1/8 teaspoon each salt and pepper. Place on a large rimmed baking sheet; bake for 5 minutes.

  • Meanwhile, finely chop the pulp, then squeeze dry using a clean kitchen towel. Place in a medium bowl. Add cheese, all but 1 tablespoon scallions, half the bacon and the remaining 1/8 teaspoon each salt and pepper; stir to combine. Spoon the filling into the prebaked shells. Return to the oven and bake until the cheese is melted and the filling is hot, 12 to 15 minutes.

  • Dollop each piece with 2 teaspoons sour cream and sprinkle with the reserved 1 tablespoon scallions and the remaining bacon.

Nutrition Facts

52 calories; 3.3 g total fat; 1.6 g saturated fat; 9 mg cholesterol; 150 mg sodium. 255 mg potassium; 3.3 g carbohydrates; 0.9 g fiber; 2 g sugar; 3.1 g protein; 286 IU vitamin a iu; 16 mg vitamin c; 25 mcg folate; 56 mg calcium; 19 mg magnesium;