About
Hasselback zucchini are just as good as hasselback potatoes, if not better! Each squash is loaded with melty cheddar cheese and crispy bacon bits. Hasselback zucchini makes an excellent side dish next to your main course, or you can divide up the zucchini for your weekly meal prep! About 2 zucchini should fulfill your recipe yield, which is perfect for filling the tummies of a family of four!
Ingredients
- 2 medium slice (yield after cooking) bacon
- 1 pound zucchini
- 2 tablespoon butter
- 1 cup, shredded shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat an oven to 375 degrees. Prepare the bacon by cooking it until crispy in a skillet on high heat. Set the bacon aside to cool and chop it into bits when ready.
- Prepare the zucchini by slicing thin slices throughout the squash without slicing all the way through, just like you would a hasselback potato. Remove the end of each zucchini as well. Place the sliced zucchini in a baking dish sprayed with pan spray.
- Slice the 2 tablespoons of cold butter into thin slices – about ten or more, if possible. Push the butter slices in between various slices of zucchini. Next, sprinkle the cheddar cheese, chopped bacon, salt, and pepper evenly across each zucchini.
- Bake the zucchini, uncovered, in the oven for 30 minutes until the squash is easy to pull apart with a fork and the cheese turns golden.
Nutrition Facts
- Servings: 4
- Calories: 206.0kcal (per serving)
- Fat: 17.2g (per serving)
- Carbs: 4.0g (per serving)
- Protein: 10.0g (per serving)
