This loaded Hasselback zucchini recipe is an easy-to-make low carb, keto, and gluten-free side dish that everyone will love!
Looking for more easy keto and low carb side dishes? Give these Lemon Garlic Zucchini Noodles or Cheesy Bacon Ranch Brussels Sprouts a try!
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MORE KETO & LOW CARB SIDE DISHES
This Hasselback Zucchini post has been sitting in my draft folder for way too long now!
I have no idea why I have neglected it so when it literally has become one of the Mr.’s favorite side dishes! I think we have probably eaten this about 5 kabillion times since I wrote the recipe!
I was really spurred on to make this because of him. He is a HUGE, and by huge I mean ginormous potato lover. Like the man could eat potatoes every.single.day. kind of potato lover.
Living with a non-keto person can be so tough!
Luckily, this year we discovered that he loves all things squashy.
I have cooked with zucchini, yellow, delicata, acorn, spaghetti, butternut, kabocha, and pumpkin, and he has loved every single recipe I have come up with!
Color all sorts of happy!!
Side note, he has also become a rutabaga, turnip, radish lover too 😮
When I made this recipe for the first time and set his dinner plate down in front of him he said,”Oh we are going all fancy tonight!”.
He is so damn cute sometimes!
But honestly, this dish does come across as kind of fancy so it is perfect for a special occasion, yet it is so easy to make it is perfect for a weeknight family meal.
I love recipes like that, don’t you?
INGREDIENTS NEEDED TO MAKE HASSELBACK ZUCCHINI
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Zucchini
- Olive oil
- Pink sea salt
- Fresh cracked black pepper
- Cheddar cheese
- Bacon
- Sour cream
- Fresh chives
HOW TO MAKE HASSELBACK ZUCCHINI
STEP 1
Preheat oven to 425 degrees F.
STEP 2
Line up chopsticks on either side of zucchini halves, then carefully make 1/4” slices, making sure your knife hits the chopsticks (the chopsticks will prevent you from cutting all the way through the zucchini). Repeat with the remaining zucchini.
STEP 3
Place zucchini on a parchment-lined rimmed baking sheet and brush with olive oil, season with salt and pepper. Bake until pliable, about 10 minutes.
STEP 4
Remove the zucchini from the oven and carefully insert the cheddar cheese slices in each cut of the zucchini. Return to the oven for 6 to 10 minutes.
STEP 5
Let cool slightly, then top each zucchini with a dollop of sour cream, a sprinkle of bacon crumbles, and chopped chives.
FAQS ABOUT HASSELBACK ZUCCHINI
My cheese completely melted into a puddle, what happened? The cheese does melt but, if you use a softer cheese you will end up with a lot of it on the baking sheet vs the zucchini itself. I always go for harder cheddar cheese. No worries though, you can just use a spatula, scoop up the cheese, and put it back over the zucchini.
I accidentally cut all the way through my zucchini, what do I do? I have done the same (why I use the chopsticks now) and just stacked the slices in a muffin pan. Follow the directions in the recipe and just layer the cheese in between the slices.
How do I store the leftover Hasselback Zucchini? Store any leftovers in an airtight container in your fridge for 2 days.
Last thoughts about Hasselback Zucchini
Lately, I have been all about meal prep.
Between getting back on the keto wagon, and dealing with post-Covid health issues, I have wanted to make things as easy as possible and meal-prepping has been the answer for me.
But, this recipe is one of those quick and easy recipes that works well with my not wanting to spend a ton of time in the kitchen when dinner rolls around.
Or my “I want meals that Kevin can just throw in the oven when it is time for dinner” way of thinking.
This literally takes maybe 10 minutes to prep and 16 to 20 minutes to cook.
Plus we signed up for the weekly Imperfect Foods box so I always have fresh zucchini ready to go!
So, even if you are a meal prepper like me, this will fit into your not wanting to slave away in the kitchen way of cooking easily!
MORE KETO AND LOW CARB SIDE DISH RECIPES
Hasselback Zucchini
Yield: 6 servings
Prep time: 10 MinCook time: 16 MinTotal time: 26 Min
This loaded Hasselback zucchini recipe is an easy-to-make low carb, keto, and gluten-free side dish that everyone will love!
Ingredients
- 3 large zucchini, ends trimmed and halved
- 1/4 cup olive oil
- Sea salt
- Fresh cracked black pepper
- 8 slices thin-cut cheddar cheese, cut into 1-inch squares
- 4 slices bacon cooked and crumbled
- 1/3 cup sour cream
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 425 degrees F.
- Line up chopsticks on either side of zucchini halves, then carefully make 1/4” slices, making sure your knife hits the chopsticks (the chopsticks will prevent you from cutting all the way through the zucchini). Repeat with the remaining zucchini.
- Place zucchini on a parchment-lined rimmed baking sheet and brush with olive oil, season with salt and pepper. Bake until pliable, about 10 minutes.
- Remove the zucchini from the oven and carefully insert the cheddar cheese slices in each cut of the zucchini. Return to the oven for 6 to 10 minutes.
- Let cool slightly, then top each zucchini with a dollop of sour cream, a sprinkle of bacon crumbles, and chopped chives.
Calories
300.82
Fat (grams)
26.79
Sat. Fat (grams)
10.45
Carbs (grams)
3.56
Fiber (grams)
0.67
Net carbs
2.89
Sugar (grams)
1.74
Protein (grams)
12.29
Sodium (milligrams)
475.76
Cholesterol (grams)
51.76
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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