Hasselback zucchini with cheddar, bacon, green onion and sour cream. An easy and delicious low-carb substitute for baked potatoes.
- 2 medium zucchini
- 1 tablespoon olive oil
- sea or kosher salt and fresh black pepper
- 1 cup finely shredded sharp cheddar cheese
- 3 - 4 slices bacon, cooked crispy and crumbled
- 1 tablespoon snipped green onions or chives
- sour cream, for serving
- Preheat the oven to 425 degrees F. Grease a baking sheet or baking pan.
- Place 2 chopsticks or serving spoons on each side of the zucchini and slice it into thin slices - when the knife hits the spoon stop so the bottom remains intact. (You can cut the zucchini in half or thirds - baked potato size - or leave it whole although it's easier to work with when it's smaller.)
- Place the zucchini in the pan and use a pastry brush to get the oil in between the slices as best you can. Brush the tops too and sprinkle salt and pepper over them.
- Bake 45 - 50 minutes until still firm but tender. You don't want to overcook them because they will start to get mushy.
- Sprinkle with the cheddar getting in between the slices as best you can. Bake about 5 minutes or until cheese is melted.
- Use a long spatula or 2 spatulas to remove them to a platter. Sprinkle the bacon and green onions over them. Serve with sour cream.
I’m always looking for new ways to enjoy my favorite summer veggie! I stole the idea from the Hasselback potato. The famous potatoes that are thinly sliced so they fan out like an accordion with the bottom still intact to hold them together.
I saw a zucchini done the same way and it was love at first sight. I loaded them up like a baked potato with sharp cheddar cheese, crumbled bacon, green onions, and sour cream.
To cut them without going all the way through, so they don’t fall apart, you can put a wooden spoon or chopsticks on the side of them and stop when you feel your knife hit.
They’re baked with olive oil, salt, and pepper until tender but not mushy. Be careful not to overbake them or they start to lose their shape and get soggy.
The cheese is sprinkled on them and in between the slices, melted and then crumbled bacon and chives are added.
With a little sour cream on the side, these could be the new baked potato, a low-carb version!
They’re just as good, if not better.