Loaded Hasselback Zucchini

Loaded Hasselback Zucchini continues to be one of my very favorite low carb vegetables. I think one of the main reasons why Loaded Hasselback Zucchini remains a very hot favorite with people of all ages is that it can be prepared in so many different ways.

It is simple, it is quick, it taste great. It’s eaten by millions each day around the world. They’re real nice and they really look good too.

Loaded Hasselback Zucchini is a delicious low carb recipe that is made to help you lose weight. If you have been dieting for some time, you probably know that losing weight is very difficult and that often times it requires a drastic change in your eating habits in order to achieve the results you want.

While it is certainly true that many diets fail, it doesn’t mean that you have to give up eating tasty foods just to slim down. By following this recipe for loaded hasselback zucchini, you can enjoy the delicious taste of zucchini while still losing weight and losing the weight that you want.

Loaded Hasselback Zucchini just sounds like a great name to me. I am in love with this super easy to prepare zucchini and have been making it for years.

I would like to talk to you all about it today. Here is the scoop I guarantee you that you will love this recipe as much as I do when you make it for the first time!

Loaded Hasselback Zucchini

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Your zucchini dreams have come true with these Loaded Hasselback Zucchini! This tasty foil-baked side is sure to impress and SO easy to make!

Ingredients

  • 3 medium zucchini squash

  • 6-8 oz cheese choose your favorite – see below

  • 3-4 TBSP sour cream

  • 3 slices crumbled cooked bacon

  • 2-3 TBSP chopped green onion

  • salt and pepper to taste

Directions

  • Preheat oven to 425 degrees F.
  • Wash and dry your zucchini, and slice off the ends.
  • Line up a chopstick on both sides of the squash and slice until you hit the stick.
  • Start at one end and keep slicing into discs (granted – connected discs since we don’t want to cut all the way through the squash) until you’ve reached the other end. Repeat for remaining squash.
  • Resist the urge to play the zucchini accordion-style when you’re done.
  • Slice each zucchini in half so you have 6 mini hasselbacks.
  • Line a baking sheet with foil, then arrange your zukes on top.
  • Next, stuff cheese between each tasty little zucchini disc. As I mentioned earlier, sliced is easiest but shredded works as well!
  • eason with salt + pepper if desired and top with another sheet of foil.
  • Pinch along the sides to make a foil pouch.
  • The foil pouch will not only help the zucchini cook quicker by steaming the squash, but will also keep the cheese melty and prevent it from browning.
  • Bake at 425 degrees F for 15-20 minutes.
  • Allow to rest/steam covered in foil for an additional 5 minutes —> this was my perfect idea of al-dente. They were tender yet still firm – no soggy zucchini here! If you find you’d like yours softer, pop it back in the oven for 10 extra minutes or until desired tenderness is reached. Easy peasy!
    Top with sour cream, bacon, and green onion + dig in!

Notes

  • For this recipe you can use sliced cheese, pre-sliced or sliced fresh off the block or shredded cheese. Both work great, but I find using slices the easiest. I cut my slices off the block, then cut each slice in half. You can even skip the stuffing portion altogether and whisk together a simple nacho-style cheddar cheese sauce to pour over each zucchini. Anything goes when it comes to cheese, glorious cheese!
  • For extra ridiculous cheesiness (see photo) you’ll want nearly 8 ounces of cheese on hand. I know, I know – it’s a lot. But it’s a whole lot of awesome too! For those of us who aren’t as crazy as myself, less cheese is a-okay — add as much or as little as you’d like!
  • You can use absolutely any cheese that floats your boat, though sharp cheddar is my favorite. I’ve used havarti (soooo melty!) and colby jack (yum!) and they’re great as well, but sharp cheddar with the sour cream, bacon, and green onion… it’s my happy place!
  • Bake times may vary a smidge from oven to oven. My zukes actually cook faster in this kitchen than in my last one so… factor in some extra minutes if you need them, but I promise these little nuggets of deliciousness cook pretty darn fast!

Reference : peasandcrayons.

 

Comments are closed.