Keto Cheese & Bacon Stuffed Zucchini Recipe

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This Keto Hasselback Zucchini is a delicious side dish loaded with cheese and bacon. It’s easy to make and very yummy.

Keto stuffed zucchini cheese and bacon.
Keto stuffed zucchini cheese and bacon.

This Low Carb Hasselback Zucchini recipe makes six servings. One serving is one stuffed zucchini and has 3g net carbs.

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Store leftover Keto Hasselback Zucchini in the fridge for up to 3 days. We do not recommend freezing them.

Keto Hasselback Zucchini Ingredients

Image of 6 pieces of keto hasselback zucchini stuffed with cheese and bacon sitting on a cookie sheet
Keto Hasselback Zucchini Ingredients
  • 3 medium Zucchini
  • ½ teaspoon of Salt
  • Pinch of Pepper, ground
  • 4 slices of Bacon, cooked and crumbled
  • 2 cups of Cheddar Cheese, shredded
  • ¼ cup of Sour Cream
  • 2 tablespoons of Chives, finely chopped

How to Make Keto Hasselback Zucchini

Image shows 6 pieces of keto hasselback zucchini stuffed with bacon and cheese sitting on a cookie sheet
How to make Keto Hasselback Zucchini
  1. Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set it aside.
  2. Trim the ends off the zucchinis and cut them in half. Place a chopstick on either side of the zucchini (using it to prevent you from slicing all the way) and slice each piece of zucchini into 5mm/0.25in sections.
  3. Place the sliced zucchini onto the prepared cookie sheet and bake for 10 minutes until the slices separate.
  4. Remove from the oven, sprinkle the zucchinis with salt and pepper, and gently stuff the bacon and cheddar cheese between the slices.
  5. Bake for another 10-12 minutes until the cheese is melted and browned.
  6. Serve the Hasselback zucchini topped with sour cream and chives.
Bacon and cheese stuffed zucchini.

Keto Cheese and Bacon Zucchini

Our Keto Hasselback Zucchini is a delicious side dish that’s loaded with cheese and bacon. It’s easy to make and very yummy!
4.88 from 8 votes
Print Pin
Course: Dinner, Side Dish
Cuisine: American
Cook Time: 25 mins
0 mins
Total Time: 25 mins
Servings: 6 servings
Calories: 248kcal
Author: Gerri

Ingredients

  • 3 medium Zucchini
  • ½ teaspoon Salt
  • Pinch Pepper ground
  • 4 slices Bacon cooked and crumbled
  • 2 cups Cheddar Cheese shredded
  • ¼ cup Sour Cream
  • 2 tablespoons Chives finely chopped

Instructions

  • Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set aside.
  • Trim the ends off the zucchinis and cut them in half. Place a chopstick either side of the zucchini (using it to prevent you from slicing all the way through) and slice each piece of zucchini into 5mm/0.25in sections.
  • Place the sliced zucchini onto the prepared cookie sheet and bake for 10 minutes, until the slices are starting to separate.
  • Remove from the oven, sprinkle the zucchinis with salt and pepper, and gently stuff the bacon and cheddar cheese between the slices.
  • Bake for another 10-12 minutes until the cheese is melted and browned.
  • Serve the Hasselback zucchini topped with sour cream and chives.

Nutrition

Serving: 100g | Calories: 248kcal | Carbohydrates: 4g | Protein: 13g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 540mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 298mg | Iron: 1mg

How to make keto cheese and bacon stuffed zucchini.
How to make keto cheese and bacon stuffed zucchini.

Looking for more delicious Keto Side Dish recipes, try our;

To make a larger batch of this Keto Hasselback Zucchini recipe, adjust the servings above.

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