Vegetarian Loaded Zucchini Skins

This makes a total of 6 servings of Vegetarian Loaded Zucchini Skins. Each serving comes out to be 123 calories, 8.9g fats, 4.2g net carbs, and 6.6g protein.

📝 Ingredients

• 3 large mexican squash
• 1 teaspoon salt
• 3 medium cremini mushrooms (diced)
• 1 teaspoon olive oil
• 2 teaspoon smoked paprika
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 2 ounce pepper jack cheese (shredded)
• 2 ounce cheddar cheese (shredded)
• 3 tablespoon sour cream
• 2 tablespoon fresh chives (chopped)

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Prepare the squash by washing well, removing the ends and slicing into halves.
2. 2Using a spoon, carefully scrape the seeds from each zucchini half and discard.
3. 3Sprinkle the zucchini skins with salt and let sit to draw out some of the water. Pat dry.
4. 4Drizzle the diced mushrooms with oil, smoked paprika, salt, and Worcestershire, then toss to coat.
5. 5Arrange the zucchini and mushrooms on a baking sheet and roast for 8-10 minutes or until the mushrooms begin to brown and sizzle.
6. 6Remove the zucchini from the oven and top with the roasted mushrooms and shredded pepper jack and cheddar cheese.
7. 7Bake for 5-10 minutes or until the cheese is melted and bubbling.
8. 8Top with sour cream and chives.