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.
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!
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!