Hasselback Zucchini
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.
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
Calories: 300.82kcalCarbohydrates: 3.56gProtein: 12.29gFat: 26.79gSaturated Fat: 10.45gCholesterol: 51.76mgSodium: 475.76mgFiber: 0.67gSugar: 1.74g
Tried this recipe?Let us know how it was!