Your zucchini dreams have come true with these Loaded Hasselback Zucchini! This tasty foil-baked side is sure to impress and SO easy to make!
You can’t see me right now, but I’m freaking out over this recipe.
Just writing about this dish has me wanting to ditch grammar and sentence structure altogether and communicate entirely in cheese and heart eyes emojis.
Wait is that possible?! There has to be a way to blog emojis right? Or would that be super duper annoying? Either way, inquiring minds want to know!!! Where are my millennials at?
(at this rate it couldn’t possibly as annoying as my penchant for exclamation points)
I’ll spare you my theatrics today and jump right into the recipe today because, to put it simply, YOUR FACE NEEDS THIS! Really it does, it told me so.
I love your face. Now go buy some zucchini.
Loaded Hasselback Zucchini
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Loaded Hasselback Zucchini
Yield 6 servings
- 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 15-20 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 10 extra minutes or until desired tenderness is reached. Easy peasy!
- Top with sour cream, bacon, and green onion + dig in!
For extra ridiculous cheesiness (see photo) you'll want nearly 8 ounces of cheese on hand. I know, I know - it's a lot. But it's a whole lot of awesome too! For those of us who aren't as crazy as myself, less cheese is a-okay --- add as much or as little as you'd like!
You can use absolutely any cheese that floats your boat, though sharp cheddar is my favorite. I've used havarti (soooo melty!) and colby jack (yum!) and they're great as well, but sharp cheddar with the sour cream, bacon, and green onion... it's my happy place!
Bake times may vary a smidge from oven to oven. My zukes actually cook faster in this kitchen than in my last one so... factor in some extra minutes if you need them, but I promise these little nuggets of deliciousness cook pretty darn fast!
brontosaurus chefs: Snag your favorite fakin’ bacon or faux bacon bits and get shakin’!
t-rex chefs: What more do you wan’t from me people!? I gave you BACON!!!
vegansaurus chefs: fret not, I have something fabulously veeeegan in the works for you!
Loaded Hasselback Zucchini Tips + Tricks
- I used chopsticks to make hasselbacking these zukes a breeze! You can also use a pair of pencils or snag two wooden spoons or really anything of that nature. They’ll keep you from slicing all the way through the squash and leave you with the perfect edible accordion.
- The longer your zucchini is the more little hassleback “nuggets” you’ll be able to make. Use the above recipe as a guide to make as many servings as you’d like!
- These are really stinkin’ good with sharp cheddar cheese, but feel free to experiment with your favorites! You can try anything from pepper jack to smoked gouda. The more flavorful the cheese, the better.
- Feeling extra cheesy? Whisk together a cheese sauce and pour it over the zucchini either in place or in addition to the cheese between the slices for a super indulgent and super tasty twist!
Too hot for the oven? Toss these bad boys on the grill! Since they’re cooked in a foil pouch they are oh-so-easy to cook outdoors!
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so. . . how was it?!
Magical. This is easily my new favorite side dish right now!
At some point I legit forgot I was eating zucchini because it’s likeness to a loaded baked potato is uncanny! Is it likely that adding sour cream, cheddar, and bacon to anything can make it taste like potato skins? Possibly! I’m willing to test that theory out with every veggie under the sun. In the name of science of course, not because it’s the most delicious experiment ever…
Though we’re partial to having them as a side dish, you could easily serve these as an appetizer too! They’re great with anything from a perfectly seasoned steak to your favorite chicken dish. You could even whip up a veggie plate for dinner and pair it with some corn on the cob, a big green salad, and some steamed broccoli! Actually I may be on to something with that… I think I just found my dinner for tonight! Woot!
Sorry about all the exclamation points in this post. Forgive me?
more tasty recipes from the archives:
Even MORE Zucchini Recipes:
- Hasselback Zucchini Pizzas!!! <– YES!!!!
- Zucchini Gratin
- Spicy Sriracha Chicken Zoodle Soup
- Jalapeño Popper Stuffed Zucchini . . . DO IT!