Roasted Zucchini Skins

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Philly on My Mind
TOTAL TIME: 1 hr
Prep: 40 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F.

To make the zucchini boats, split the zucchini lengthwise. Carefully scoop out the flesh using a small spoon, taking care not to pierce the back of the skin. Continue until each zucchini half resembles a canoe.

Place the hollowed zucchini boats onto a foil-lined baking sheet and spray with canola oil. Drizzle with some olive oil and sprinkle with salt and black pepper. Roast until they begin to soften, 15 to 18 minutes. Set aside while you make the farro salad.

Saute the turkey bacon in the olive oil in a medium saute pan over medium-high heat for 3 minutes per side, then add the zucchini flesh, red pepper flakes and red onions and cook until the zucchini begins to soften. Add the garlic, lemon zest and juice and bell peppers and saute until the peppers soften.

Transfer the vegetables to a mixing bowl. Stir in the farro, cheese, basil, green onions and sour cream to combine.

Scoop about 1/2 cup of the farro salad into each zucchini boat and serve immediately.

Nutritional Analysis Per Serving: 206 calories, 9 g total fat

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.