Loaded Zucchini Skins

Ingredients

3 slices center-cut bacon

2 large zucchini (about

9 ounces each)

Olive oil spray

¾ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon sweet paprika

Freshly ground black pepper 1¼ cups (5 ounces) shredded

cheddar cheese

8 teaspoons light sour cream or 2% plain Greek yogurt

2 scallions, green tops only, sliced

Directions

Preheat the air fryer to 350°F.

Place the bacon in the air fryer basket. Cook for about 10 minutes, flipping halfway, until crisp. (For a toaster oven-style air fryer, the temperature remains the same; cook for about 8 minutes.) Place on paper towels to drain, then coarsely chop.

Halve the zucchini lengthwise, then crosswise (you'll have 8 pieces). Scoop the pulp out of each piece, leaving a ¼4-inch shell on all sides (save the pulp for another use, such as adding to omelets or soup).

Place the zucchini skins on a work surface. Spray both sides with olive oil, then season all over with the salt. Season the cut side with the garlic powder, paprika, and pepper to taste.

Preheat the air fryer to 350°F again.

Working in batches, arrange a single layer of the zucchini in the air fryer basket. Cook for about 8 minutes, or until crisp-tender. Remove from the basket and place 2½ tablespoons cheddar inside each skin and top with the bacon.

Working in batches again, return the stuffed zucchini in a single layer to the air fryer basket. Cook until the cheese is melted, about 2 minutes. (For a toaster oven-style air fryer, the temperature and timing remain the same.) Top each with 1 teaspoon sour cream and the scallions and serve immediately.