Fully Loaded Hasselback Zucchini
Fully Loaded Hasselback Zucchini

Hey everyone, Welcome to our recipe site. Today, we’re going to prepare a distinctive dish, fully loaded hasselback zucchini. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fully Loaded Hasselback Zucchini is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Fully Loaded Hasselback Zucchini is something that I’ve loved my entire life.

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. Slice off and discard stem ends of zucchini.

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

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

I found that using somewhat smaller sized zucchinis worked best in this recipe. It allowed the zucchini to cook evenly and quickly. The biggest tip I recommend is making sure to use similar sized zucchini so they are all cooked up evenly! Zucchini takes the place of potatoes in this cheesy carb-slashed recipe.

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.

Slice each zucchini in ¼-inch thick slices, without cutting all the way through to keep the zucchini in one piece. 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. 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 it up for this exceptional food fully loaded hasselback zucchini recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!