Easiest Way to Make Appetizing Fully Loaded Hasselback Zucchini

Fully Loaded Hasselback Zucchini. Zucchini takes the place of potatoes in this cheesy carb-slashed recipe. 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!

I love taking each slice off one at a time. I had so much fun eating these! Just like the classic prep for a baked potato (but without all the starch), these roasted zucchini make a delicious side for steak or chicken. You can have Fully Loaded Hasselback Zucchini using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Fully Loaded Hasselback Zucchini

1. Prepare 2 of medium-large zucchini (about 8 oz. each).
2. Prepare Dash of each salt and black pepper.
3. You need 1/2 cup of shredded reduced-fat Mexican-blend cheese.
4. Prepare 1/4 cup of light sour cream.
5. Prepare 2 tbsp. of chopped scallions.
6. You need 1 tbsp. of precooked real crumbled bacon.

These Fully Loaded Hasselback Potatoes are packed full of bacon, cheese, sour cream, chives, everything you love on a baked potato! I am going to admit, I can get kind of boring when it comes to side dishes. I get in a rut of steaming broccoli, or making cauliflower mash, and before you know it. Here, zucchini gets the Hasselback treatment: the vegetable is sliced about three-quarters of the way through, accordion-like, before cooking.

Fully Loaded Hasselback Zucchini instructions

1. 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..
2. 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.
3. Notes-When slicing each zucchini, place it between two chopsticks on the cutting board. This will prevent you from slicing through to the bottom..

As the zucchini softens in the oven, the slices splay open a bit, practically begging for a sprinkle of garlic, salt, pepper and a sliver or two of Parmesan cheese to. Loaded Hasselback Potatoes. this link is to an external site that may or may not meet accessibility guidelines. This recipe for bacon cheddar hasselback potatoes is fully loaded and takes my original recipe to a new level. The recipe takes a basic potato that is sliced thinly and baked until the outside edges get nice and crispy, and then loads them up with cheddar and bacon in the spaces between the slices. So.hasselback zucchini (also known as accordion zucchini): why hasn't anyone told me about this delicious dish before?