Bobby Deen’s Loaded Baked Zucchini Skins

Bobby Deen shares a healthy yet flavorful alternative to potato skins with his loaded baked zucchini skins

Don’t let football Sundays become an excuse to eat poorly; let Bobby Dean show you how to make a delicious and healthy finger food your friends will love.

Bobby Deen’s loaded baked zucchini skins provide a number of easy shortcuts to cut the calories out of your gameday snack. It may seem sacrilege to forego the potatoes, bacon, and sour cream, but Bobby Deen imparts some delicious flavor into his health-minded alternative.

Admittedly, we were a little skeptical about any recipe that chooses turkey bacon over classic pork bacon, but Bobby Deen proved us wrong. By incorporating all the flavors in his filling together beautifully, he creates a whole that is more than just the sum of the parts. In the end, by combining the light cheese, reduced fat sour cream, and turkey bacon together with all the fresh veggies and the farro, he creates a filling that works well with no matter what you’d put it it into.

The other interesting difference between Bobby’s recipe and a classic potato skin is that you are loading warm ingredients to a fresh-from-the-oven zucchini skin, rather than needing to bake everything a second time once the skin has been stuffed. This means you have to time everything just a little more precisely, but it’s worth the hundreds of calories you save on each skin.

Here’s what you’ll need if you want to make Bobby’s Loaded Baked Zucchini Skins:

  • 4 medium zucchini
  • Canola oil spray
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 4 strips turkey bacon, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 red onion, finely chopped
  • 1 clove garlic, chopped
  • 1 lemon, juiced and zested
  • 1/2 red bell pepper, finely chopped
  • 3 cups farro, cooked according to package directions
  • 1/2 cup reduced-fat Cheddar
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped green onions
  • 2 tablespoons reduced-fat sour cream

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