Vegetarian Loaded Zucchini Skins
The Preparation
- 3 large Mexican squash, halved and seeds removed
- 1 teaspoon salt
- 3 whole cremini mushrooms, diced
- 1 teaspoon olive oil
- 2 teaspoons Smoked Paprika
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- 2 ounces shredded pepper jack cheese
- 2 ounces shredded cheddar cheese
- 3 tablespoons sour cream
- 2 tablespoons chopped chives
The Execution
Heat oven to 375°F. Prepare the squash by washing well, removing the ends and slicing into halves.
Using a spoon, carefully scrape the seeds from each zucchini halve and discard.
Sprinkle the zucchini skins with salt and let sit to draw out some of the water. Pat dry.
Drizzle the diced mushrooms with oil, smoked paprika, ½ tsp salt, and Worcestershire and toss to coat.
Arrange the zucchini and mushrooms on a baking sheet and roast for 8-10 minutes or until the mushrooms begin to brown and sizzle.
Remove the zucchini from the oven and top with the roasted mushrooms and shredded pepper jack and cheddar cheese.
Bake for 5-10 minutes or until the cheese is melted and bubbling.
Top with sour cream and chives.
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