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