• Prep Time: 10 min
  • Cooking Time: 15 min
  • Serves: 6

Loaded Hasselback Zucchini

  • Recipe Submitted by on

 Ingredients List

  • 3 medium zucchini squash
  • about 6-8 ounces of your favorite cheese (see below)
  • 3-4 TBSP sour cream
  • 3 slices of crumbled cooked bacon
  • 2-3 TBSP chopped green onion
  • salt and pepper, to taste


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 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 5-10 to soften further. Easy peasy!
Top with sour cream, bacon, and green onion + dig in!

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