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Loaded Zucchini Skins Recipe

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This recipe for Loaded Zucchini Skins, by , is from Ann's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 pounds zucchinis
2 tbsp. extra-virgin olive oil
1/2 tsp. chili powder
1/4 tsp. cumin
tsp kosher salt
tsp Freshly ground black pepper
2 1/3 c. shredded low fat Cheddar
1 c. low fat plain Greek yogurt
1/4 cup green onions, sliced
1/4 cup of red onions diced

Preheat oven to 400

Cut zucchinis in half lengthwise. Using a large metal spoon, scoop out seeds from the insides, then cut each half into three to four pieces.

Transfer zucchini to a large baking sheet and toss with olive oil. Season with chili powder, cumin, salt, and pepper.

Bake until slightly tender, about 5 minutes. Top each piece of zucchini with cheese.

Return to oven and bake until cheese is bubbly and zucchini is tender, about 10 minutes more. Garnish with Greek yogurt and green onions.

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