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Zucchini Skins

Posted on Jul 16, 2012 by in Recipes | 6 comments

Vegan Zucchini Skins

Zucchini has been everywhere lately. My Pinterest board is full of delicious-looking zucchini recipes that make my mouth water just looking at them. I saw a few recipes the other day for zucchini boats and I thought about making them for dinner one night, as I had a few zucchini in my crisper. But the more I got to thinking about it, the more I thought that I’d rather have them as a side or appetizer than an actual meal.

One of my favorite appetizers when I was younger was potato skins. I loved the creaminess of the potato thrown together with the crispiness of the bacon and the cool flavor of the sour cream. I decided to take the idea of the zucchini boats one step further and transform them into a somewhat healthier (healthier, not necessarily healthy) version of my childhood favorite.

Vegan Zucchini Appetizer Recipe

These are super easy to make and you can make them small enough to serve as little one-bite appetizers for dinner parties or other gatherings. The bacon flavor and crunch from the Bacos adds texture to this dish and the chives mixed with the sour cream make it reminiscent of traditional potato skins. Add a small squeeze of sriracha for a little heat!

Vegan Zucchini Skins Recipe

If you aren’t a fan of processed foods, you could make your own vegan bacon with tempeh and you could substitute store-bought vegan sour cream with a cashew cream. It all depends on how much time you have to put into the dish. Additionally, if you are a fan of vegan cheese (I’m really not) you could top these with a little shredded cheeze halfway through baking them!

Zucchini Skins


  • 2 med Zucchini
  • 1/4 tsp Salt
  • Dash of Pepper
  • 1/4 tsp ground Cayenne Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Salt
  • 1/8 cup Bacos
  • 1/4 cup Vegan Sour Cream
  • Chives, finely diced


  1. Preheat the oven to 425 degrees F.
  2. Cut the zucchini in half, lengthwise, and scoop out a bit of the seeds from the middle. Sprinkle the zucchini halves with the salt and let sit for 5-10 minutes. This will bring out some of the moisture. Dab each zucchini with a paper towel to remove the excess moisture.
  3. In small dish mix together all of the remaining spices.
  4. Cut each zucchini halve into 4-5 pieces and sprinkle each piece with the spice mixture. Place the pieces on a cookie sheet and bake for 12-15 minutes, or until the zucchini skin starts to brown on the bottom. If you want to add some vegan cheese, pull them out at about 6 minutes and top with cheese shreds. Cook for remaining 6-9 minutes.
  5. Remove from oven and let cool 2-3 minutes. Top each piece with a small dollop of sour cream, a dab of sriracha (if using), a few fake bacon pieces and chives. Serve!

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  • Kristina @ spabettie

    I love zucchini season (I so miss having a garden this year) and this is a creative way to enjoy them! I have probably only had potato skins ONCE in my life (more for you!!), but these I can definitely get on board with!

    • Thanks! I really want to start a garden next year – I’ve been a bit lazy 🙂

  • Karielyn

    Hi Ashley…I love this! I think I will try it with a cashew cream sauce and maybe some Daiya cheese…yuuum!

    • Yes – that sounds amazing! I’ll have to give that a shot, too!

  • Catherine Holt

    I absolutely love Zucchini’s, so it’s great to find new recipes to use them with. These look delicious and Im sure they would be a crowd favourite at a party.

    • Thanks so much! I hope you give them a try!

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