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Transform boring zucchini into an irresistible Hasselback Zucchini that rivals its potato counterpart! This low-carb, keto-friendly recipe turns simple summer squash into a showstopping side dish loaded with melted cheese, crispy bacon, and fresh herbs. Perfect for anyone seeking healthy alternatives to traditional potato dishes or creative ways to use garden zucchini. At less than 3g net carbs per serving, these tender, fan-sliced zucchini boats prove that low-carb eating can be both elegant and delicious.
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Why You'll Love This Hasselback Zucchini Recipe
- Restaurant-Quality Presentation: Transform simple zucchini into an impressive, fan-sliced side dish that looks and tastes like it came from a high-end restaurant. Perfect for both family dinners and special occasions.
- Quick & Easy Technique: Using chopsticks as cutting guides, you'll create professional-looking results in just 10 minutes of prep time. Even beginners can master this elegant preparation method.
- Low-Carb Comfort Food: At less than 3g net carbs per serving, this cheesy, bacon-topped dish satisfies comfort food cravings while keeping keto. The perfect alternative to traditional Hasselback potatoes.
In This Post
Easy Hasselback Zucchini: The Perfect Low-Carb Potato Replacement 🥒
Looking for a way to jazz up your low-carb side dishes? This Hasselback Zucchini recipe transforms ordinary zucchini into an impressive dish that even potato lovers can't resist. With its fan-like cuts filled with melted cheese and topped with crispy bacon, it's the perfect solution for mixed-diet households.
What makes this recipe special isn't just its elegant appearance – it's the perfect balance of simplicity and sophistication. In just 10 minutes of prep time and 20 minutes in the oven, you can create a dish that looks like it came from a high-end restaurant but fits perfectly into your weekly meal rotation.
Whether you're drowning in garden zucchini, following a keto lifestyle, or simply looking to add more vegetables to your dinner table, this recipe delivers. It's an excellent choice for both special occasions and busy weeknight dinners. The beautiful presentation and delicious flavor combination make it a hit with everyone, regardless of their dietary preferences.
Quick enough for weeknight cooking but elegant enough for entertaining, this Hasselback Zucchini proves that low-carb eating doesn't mean sacrificing flavor or visual appeal. Plus, it's meal-prep friendly – simply prepare the zucchini ahead of time and pop it in the oven when you're ready to eat.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥄Hasselback Zucchini Ingredient Notes
Here, I explain the best ingredients for my Hasselback Zucchini recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Zucchini: Choose medium to large zucchini that are firm and straight for easiest slicing. Substitution: Yellow summer squash works well too.
- Olive Oil: Helps achieve golden browning and adds richness. Substitution: Avocado oil or melted butter for different flavor profiles.
- Cheddar Cheese: Provides that perfect melt and sharp flavor. Substitution: Any melting cheese works - try provolone, mozzarella, or Gruyere.
- Bacon: Adds crispy texture and smoky flavor. Keep it keto by using sugar-free bacon. Substitution: Pancetta or prosciutto for variation, or omit for vegetarian version.
- Sour Cream: Creates a creamy finish. Substitution: Greek yogurt for lighter option, or dairy-free sour cream to make it vegan.
- Fresh Chives: Adds fresh flavor and beautiful color. Substitution: Green onions or parsley work well too.
- Salt & Pepper: Enhances all flavors. Use fresh cracked pepper for best results.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Hasselback Zucchini
I have included a few step-by-step photos to help you visualize the recipe. The recipe card below provides the full instructions, including amounts and temperatures.
Cut the ends off of the zucchini and cut them in half.
Line up chopsticks on either side of the zucchini halves, then carefully slice, making sure your knife hits the chopsticks to prevent you from cutting all the way through the zucchini.
Remove the zucchini from the oven and carefully insert the cheddar cheese slices in each cut of the zucchini.
Let cool slightly, then top each zucchini with a dollop of sour cream, a sprinkle of bacon crumbles, and chopped chives.
📦 Storing and Reheating Your Hasselback Zucchini
Storage:
- Refrigerate in an airtight container for up to 3 days
- Not recommended for freezing as zucchini becomes watery when thawed
Reheating:
- Oven (Best Method): 350°F for 8-10 minutes until cheese remelts
- Microwave: 30-second intervals until heated through, though texture won't be as crisp
Meal Prep Tips:
- Pre-slice zucchini up to 24 hours ahead
- Store uncooked, sliced zucchini in a container lined with paper towels
- Add cheese and toppings just before baking for best results
💭My Recipe Tips
Size Matters: Choose straight, medium-large zucchini of similar size for even cooking and best presentation.
Chopstick Technique: Don't skip the chopsticks as cutting guides - they ensure you don't slice through the zucchini while achieving uniform cuts.
Dry Your Zucchini: Pat zucchini dry before oiling and seasoning. This helps achieve better browning and prevents sogginess.
Cheese Strategy: Cut cheese slices slightly thinner than the cuts in your zucchini for easier insertion and better melting.
Temperature Timing: Let zucchini cool for 2-3 minutes before adding sour cream to prevent it from melting completely.
Follow the Timing: Add cheese after initial baking, then return to oven. Add bacon, sour cream, and chives after final baking as directed.
Season Well: Don't be shy with salt and pepper - zucchini needs proper seasoning to shine.
FAQ about Hasselback Zucchini
Yes, yellow summer squash works perfectly with the same technique and cooking time.
Yes, cook at 375°F for about 8 minutes before adding cheese, then 3-4 minutes more until cheese melts. Work in batches if needed.
Not recommended for freezing as zucchini becomes watery when thawed.
🍽️Serving Suggestions
Family Dinner Solutions: Transform weeknight dinner by serving alongside my Keto Homestyle Meatloaf or Low-Carb Chicken Parmesan. Kids love the cheesy, bacon-topped presentation!
Vegetarian Feast: Create a satisfying meatless meal with one of my cauliflower rice recipes and Roasted Brussels Sprouts with Garlic Herb Breadcrumbs. Add Keto Dinner Rolls for a complete spread.
More Zucchini Favorites Love this recipe? Try these other low-carb zucchini dishes:
- Keto Zucchini Fritters with Bacon and Cheese
- Lemon Garlic Zucchini Noodles
- Italian Baked Zucchini and Tomatoes
- Zucchini Pizza Casserole
- Zucchini Hummus
Additional Recipe Inspiration
- Check out Wholesome Yum's Complete Guide to Roasting Vegetables
- Try Diet Doctor's Best Keto Side Dishes
- Explore All Day I Dream About Food's Easy Sauteed Vegetable Recipe
More Delicious Recipes That Use Zucchini...
Hasselback Zucchini
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 tbsp 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.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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