Name: Keto Hasselback Zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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)

Home » Recipes » Keto Hasselback Zucchini Recipe – Easy Cheese and Bacon Stuffed

Image of a keto hasselback zucchini stuffed with cheese and bacon with sour cream and chives on top, sitting on a white plate with a silver fork — Keto Hasselback 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!

This Low Carb Hasselback Zucchini recipe makes 6 serves. 1 serving is 1 stuffed zucchini and has 3g net carbs.

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

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.

Keto Hasselback 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!

5 from 7 votes

Print Pin

Course: Dinner, Side Dish

Cuisine: American

Prep Time: 10 mins

Cook Time: 25 mins

0 mins

Total Time: 35 mins

Servings: 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

Image shows a keto hasselback zucchini stuffed with cheese and bacon and topped with sour cream and chives sitting on a white plate, there is a second plate in the background. — 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.