Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fully loaded hasselback zucchini. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Fully Loaded Hasselback Zucchini is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Fully Loaded Hasselback Zucchini is something that I’ve loved my entire life. They’re nice and they look wonderful.
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!
To begin with this particular recipe, we have to 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:
- Get 2 medium-large zucchini (about 8 oz. each)
- Get Dash each salt and black pepper
- Get 1/2 cup shredded reduced-fat Mexican-blend cheese
- Prepare 1/4 cup light sour cream
- Get 2 tbsp. chopped scallions
- Make ready 1 tbsp. precooked real crumbled bacon
If you've been longingly looking at recipes for hasselback potatoes but craving a less-starchy alternative, we've got it! Ww Recipes Low Carb Recipes Cooking Recipes Healthy Recipes Recipes Dinner Snack Recipes Clean Eating Healthy Eating Healthy Food. Baked Hasselback Zucchini is a unique and tasty way to get your serving of vegetables for the day. It's loaded with a savory garlic and parmesan rub that will make you forget you're eating something healthy!
Instructions to make Fully Loaded Hasselback Zucchini:
- 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.
- 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
- Notes-When slicing each zucchini, place it between two chopsticks on the cutting board. This will prevent you from slicing through to the bottom.
Wondering just how healthy is this Baked Hasselback Zucchini? Add the bread crumbs and the herbs, and season with salt to taste. Just like the classic prep for a baked potato (but without all the starch), these roasted zucchini make a delicious side for steak or chicken. This idea came from a magazine I was reading at my moms and it showed hasselback potato. Being low carb obviously potatoes aren't an option but zucchini is!
So that is going to wrap it up with this special food fully loaded hasselback zucchini recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
