Ingredients:
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 nutrition information for the squash has been altered for1.5 oz of squash, per half, after the seeds have been removed. Cremini mushrooms are another name for “baby” Portobello mushrooms. **Make sure you use a brand that does not use anchovies, like one made by Annie’s.
Nutrition Summary:
This makes a total of 6 servings of Vegetarian Loaded Zucchini Skins. Each serving comes out to be 108.5 Calories, 8.25g Fat, 2.82g Net Carbs, and 5.76g Protein.