Loaded Hasselback Zucchini
Loaded Hasselback Zucchini features whole zucchinis sliced thinly without cutting through, creating a fan shape that is stuffed with generous amounts of cheese, sour cream, bacon, and green onions. The foil pouch baking technique steams the zucchini while melting the cheese inside, resulting in tender squash with rich, gooey cheesy pockets layered with smoky bacon and sharp onion notes. This method allows for a visually appealing and flavorful side dish or snack that showcases the balance between soft cooked zucchini and crispy toppings.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 193
% 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.