Fully Loaded Hasselback Zucchini
Fully Loaded Hasselback Zucchini

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, fully loaded hasselback zucchini. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fully Loaded Hasselback Zucchini is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Fully Loaded Hasselback Zucchini is something which I’ve loved my entire life.

Zucchini takes the place of potatoes in this cheesy carb-slashed recipe. Watch now, and then get the recipe at https://hungry-girl.c. Your zucchini dreams have come true with these Loaded Hasselback Zucchini!

To get started with this recipe, we must first prepare a few components. You can cook fully loaded hasselback zucchini using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fully Loaded Hasselback Zucchini:
  1. Take 2 medium-large zucchini (about 8 oz. each)
  2. Make ready Dash each salt and black pepper
  3. Prepare 1/2 cup shredded reduced-fat Mexican-blend cheese
  4. Get 1/4 cup light sour cream
  5. Get 2 tbsp. chopped scallions
  6. Take 1 tbsp. precooked real crumbled bacon

Hasslebacking your zucchini couldn't be easier! Below the recipe card I've included all my favorite tips and tricks, like using a handy dandy pair of wooden chopsticks for easy peasy zucchini slicing. The recipe below makes yields one large zucchini's worth of hasselback goodness. Slice off both ends of zucchini and discard.

Instructions to make Fully Loaded Hasselback Zucchini:
  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.

This idea came from a magazine I was reading at my moms and it showed hasselback potato. Being low carb obviously potatoes aren't an option but zucchini is! Now granted the bacon is a bit indulgent, but in order to get my picky family to even eat zucchini I must go to extreme measures and cheese and bacon are always my. Baked Hasselback Zucchini is a unique and tasty way to get your serving of vegetables for the day. It's loaded with a savory garlic and parmesan rub that will make you forget you're eating something healthy!

So that is going to wrap this up for this exceptional food fully loaded hasselback zucchini recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!