Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, fully loaded hasselback zucchini. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Fully Loaded Hasselback Zucchini is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Fully Loaded Hasselback Zucchini is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have fully loaded hasselback zucchini using 6 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Fully Loaded Hasselback Zucchini:
- Get 2 medium-large zucchini (about 8 oz. each)
- Take Dash each salt and black pepper
- Get 1/2 cup shredded reduced-fat Mexican-blend cheese
- Take 1/4 cup light sour cream
- Prepare 2 tbsp. chopped scallions
- Make ready 1 tbsp. precooked real crumbled bacon
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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.
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