Loaded Hasselback Zucchini
User Reviews
5
Loaded Hasselback Zucchini
Description
The Loaded Hasselback Zucchini recipe prepares whole zucchini by slicing them thinly into connected discs, then stuffing cheese between the slices. The cheese melts inside as the zucchini bakes in a foil pouch at high heat, which steams the vegetable to a soft texture while keeping the cheese creamy and preventing browning. Crumbled cooked bacon and chopped green onions are added atop for smoky and sharp flavor contrasts, balanced with sour cream for creaminess and seasoning with salt and pepper to taste.
The result is a tender zucchini with pockets of melted cheese, flecked with savory bacon and fresh onions. The foil pouch cooking method reduces cooking time and locks in moisture. This recipe can accommodate different cheeses, with sharp cheddar recommended for a classic flavor or alternatives like havarti or colby jack for meltiness. It is a rich vegetable side suitable for those who enjoy a hearty, cheese-stuffed vegetable dish.
To serve, remove from foil carefully to preserve the cheesy pockets, and present the mini hasselbacks as individual portions. They can accompany mains or be enjoyed independently. The recipe's versatility in cheese choice and portion control makes it adaptable to taste preferences and dietary needs.
Since oven temperatures and cooking times may vary, baking times might need adjustment. Using sliced cheese can simplify preparation, and the recipe allows skipping stuffing in favor of pouring a cheese sauce if desired. Nutrition estimations can help adjust ingredient amounts for dietary tracking.
Ingredients
- 3 zucchini medium
- 6-8 oz cheese choose your favorite - see below
- 3-4 TBSP sour cream
- 3 lices Bacon crumbled cooked
- 2-3 TBSP green onion chopped
- salt to taste
- black pepper to taste
Instructions
- 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!
- Season 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
- Use sliced cheese for easier stuffing or shredded as preferred.
- Sharp cheddar pairs well with sour cream, bacon, and green onion for balanced flavor.
- Cooking times may vary by oven; check zucchini tenderness and adjust baking duration accordingly.
- For extra cheesiness, use up to 8 ounces of cheese; adjust to taste for less cheese.
- The foil pouch helps steam the zucchini and keep the cheese melty without browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 257mg | 11% |
| Potassium | 508mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 34mg | 38% |
| Calcium | 232mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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