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
- 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
- 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!
Print Pin Email Servings: 6 servings
Calories: 248kcal
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
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
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.
