Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fully loaded hasselback zucchini. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fully Loaded Hasselback Zucchini is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Fully Loaded Hasselback Zucchini is something that I have loved my entire life. They’re nice and they look wonderful.
Zucchini takes the place of potatoes in this cheesy carb-slashed recipe. Watch now, and then get the recipe at. Your zucchini dreams have come true with these Loaded Hasselback Zucchini!
Guide to Prepare Fully Loaded Hasselback Zucchini
To get started with this particular recipe, we must prepare a few components. You can cook fully loaded hasselback zucchini using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Fully Loaded Hasselback Zucchini:
- Prepare 2 medium-large zucchini (about 8 oz. each)
- Prepare Dash each salt and black pepper
- Take 1/2 cup shredded reduced-fat Mexican-blend cheese
- Prepare 1/4 cup light sour cream
- Prepare 2 tbsp. chopped scallions
- Make ready 1 tbsp. precooked real crumbled bacon
Garlic Parmesan Hasselback Zucchini are a fun way to enjoy roasted zucchini and a low carb alternative to hasselback potatoes. The roasted tender zucchini is flavored with garlic and stuffed with cheese. I love taking each slice off one at a time. I had so much fun eating these!
Instructions
Instructions to make Fully Loaded Hasselback Zucchini:
- Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray. - Slice off and discard stem ends of zucchini. Cut slits through the width, about 1/2-inch apart, stopping about 1/4 inch from the bottom. - Place zucchini on the center of the foil, and cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
- Bake for 35 minutes. - Remove sheet, and let cool for 5 minutes. Set oven to broil. - Cut packet to release steam before removing the top piece of foil. Sprinkle zucchini with salt and pepper. Carefully sprinkle cheese into the slits of the zucchini. - Broil until cheese has melted and lightly browned, about 1 minute. - Top with remaining ingredients. - MAKES 2 SERVINGS
- Notes-When slicing each zucchini, place it between two chopsticks on the cutting board. This will prevent you from slicing through to the bottom.
Baked Hasselback zucchini is a simple yet gourmet-looking dish & also a healthy alternative for the traditional potato side. Serve it as a snack or salad. Baked Hasselback Zucchini was my tweak this Memorial Day weekend on the traditional Swedish hasselback potatoes. This hasselback zucchini recipe has bacon, parmesan and way too good to pass up as an easy zucchini side dish. Low Carb & Keto Zucchini Recipe.
As simple as that Recipe of Fully Loaded Hasselback Zucchini
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