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)
Loaded Hasselback Zucchini
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!
Loaded Hasselback Zucchini
- 3 medium zucchini squash
- 6-8 oz cheese choose your favorite - see below
- 3-4 TBSP sour cream
- 3 slices 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!
special diets and swaps
- 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!
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!
:: pin it for later ::
Sorry about all the exclamation points in this post.
I followed the recipe first time. Zucchini was not hot or cooked. I think it was my oven. Over half dozen attempts and suggestions from friends and family – recipe has morphed into something entirely different. Now it’s a casserole with sliced zucchini browned chopped boneless skinless chicken thighs, and enchilada sauce. Cheddar cheese on top. bake for 30 mins at 400 degrees. Never any leftovers.
Is there a recipie for cheese sauce?!
Hey Krista! I need to get my booty in gear and post one! I usually wing it and rarely measure (hence not having a concrete recipe to share) but I’m adding “get it together and measure out that cheese sauce!” on my to-do list this summmer! You basically make a roux with equal parts butter and flour and whisk it together as it browns/thickens over medium-high heat, then add warm milk and whisk until it thickens into a sauce, reduce heat to low, and then slowly add freshly grated cheese whisking as it melts. I like using a soft cheese and a flavorful cheese together, usually havarti/gouda and sharp cheddar <--- delish! Then season with a little salt, pepper, and paprika and have at it! I'll have measurements for ya next time I whip it up! <3
This didn’t work out like I had hoped. Most of the cheese melted to the bottom of the foil. Any tips?
Hey Stephanie! The longer it bakes for the more melty the cheese gets and, as cheese tends to do, it moves out over the slices and downward. What bake time and what type of cheese did you choose for this? Also my husband likes his zucchini baked longer so when this happens to his batch I remove the zucchini, plate them, then pour the hot melted cheese that’s left on the foil over each little hasselback bundle this way each bite is oh-so-cheesy! xo
need nutrition info, cals, protein, sugars etc
Hey Tammy! The nutrition info is going to vary person to person based on the size of your squash, how much cheese, type of cheese used, etc… so I didn’t want to misrepresent the info by putting up nutrition facts here. They can be calculated in a jiffy using the free calculator at myfitnesspal.com and this way you can enter in what you use personally to get the most accurate read!
I made this tonight and loved it! Thank you for 5he recipe! I wanted to post a photo, but I cannot see that option.
Thanks Shelley! Gahhh I wish my blog had that option I’d be crazy in love being able to see photos! If you wind up posting it to social media (instagram/facebook/etc…) totally tag me!
Do you have the nutrition facts for this recipe? I am specifically looking for calories, grams of fat, net carbs, and proteins 🙂 Thank you!
Hey Carrie! This one is a bit difficult for me to provide because everyone uses different sized zucchini and different amounts of cheese/dairy on top. Your best bet to keeping this within the calories/fat/carbs you’re aiming for is to give it a quick go in MyFitnessPal.com (this is my favorite one to use for nutrition info) with the amounts you plan on using. They can be made super indulgent or super light depending on what you use 🙂 Hoping this helps and that you get a chance to try them! They’re great every which way!
This sounded so yummy! I cooked mine for 25 minutes in the oven and it needed more time. Next time I try them I will bake for 35-40 min
Thanks of the feedback Michelle, much appreciated! I have family members that like it baked extra long so it’s super soft, so I’ll make a note of that in the recipe for varying firmness/softness preferences! 🙂 xoxo
I made these and they were so good!!!!!!!! My opinion of zucchini is that it’s quite possibly the most boring vegetable out there but not this way 🙂 Thank you!!!!!!
I’m doing an epic happy dance over here! I’m glad I took the boring out of zucchini for ya! 😉 Rock on Sue!
Jenn, I just love your blog and today I read your bio. The photo of you, hubby, and baby is priceless! Such a beautiful shot. I could feel your emotions.
And your photos of food are downright tummy grumbling! 🙂
Sue you’re the sweetest, thank you so much!
This looks delicous and I know, it will be delicous! I will do it this afternoon. 🙂
But it already was fun to read it. And of course, I have to play the zucchini accordion now! *lol* You shouldn’t have mention this. 😀
All the best from Germany,
The zucchini accordion is the best! Haha! Hope you enjoy the fun and the food! <3 Hugs Linda!
This is a great veggie idea! With our garden sprouting huge zucchinis this early in the season, I’m quickly running out of fun ideas. I used sharp cheddar and Parmesan for more flavor, no sour cream. HUGE hit 🙂
Aw yay glad you loved them Natalie! Zucchini and cheese are a match made in heaven! 🙂
This looks soooooooo good! Can’t wait to make it, thank you!
Thanks Sue! <3
Yum! This looks amazing! 🙂
They are soooooooo beyond addictive! I already want more! 🙂