These quick and easy little ‘boats’ are the perfect replacement for the traditional potato skins. This appetizer or side dish comes together so fast and has very little clean up. I’ve made them 3 times this week! Another great thing about these boats is the versatility. Zucchini is pretty much a blank slate and works well with lots of flavor combinations, so get creative and add your favorite toppings because these boats won’t sink.
Yields - 4 pieces or boats
1 medium sized zucchini - cut into 4 halves (see first photo)
3 cooked bacon slices - crumbled
1/4 cup grated cheese - your choice, I used sharp cheddar
1/4 cup olive oil - divided among all 4 pieces of zucchini
Paprika - to your taste
Garlic Powder - to your taste
Salt and Pepper - to your taste
Sour cream - 1 teaspoon per half
4 cherry tomatoes - diced
Preheat the oven to 350
Wash the zucchini and trim off both ends. Cut zucchini in half crosswise then in half again longways. See first photo for illustration.
Using a spoon gently scoop out the center of each boat. Leaving some of the ‘meat’ still on the skin. Drizzle olive oil over all 4 boats. I use a little brush to coat both sides.
Sprinkle salt, pepper, paprika and garlic powder on the inside of the boat. Place on a foil lined, rimmed baking sheet and bake for 12 minutes.
Remove from the oven, add on your cheese and bacon. Place back in the oven for another 5-8 minutes.
Removed finished zucchini boats from the oven, add sour cream and tomatoes.
Serve and enjoy!