Loaded Hasselback Zucchini

• Gluten free

• Meat

  • 3 slices Bacon, cooked

• Produce

  • 2 tbsp Green onion
  • 3 Zucchini squash, medium

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Sour cream
  • 6 oz Your favorite cheese

Found on peasandcrayons.com

Description

Ingredients

• 3 medium zucchini squash
• about 6-8 ounces of your favorite cheese (see below)
• 3-4 TBSP sour cream
• 3 slices of crumbled cooked bacon
• 2-3 TBSP chopped green onion
• salt and pepper, to taste
• For this recipe you can use sliced cheese (pre-sliced or sliced fresh off the block) or shredded cheese. Both work great, but I find using slices the easiest. I cut my slices off the block, then cut each slice in half. You can even skip the stuffing portion altogether and whisk together a simple nacho-style cheddar cheese sauce to pour over each zucchini. Anything goes when it comes to cheese, glorious cheese!

Directions

• Preheat oven to 425 degrees F.
• Wash and dry your zucchini, and slice off the ends.
• Line up a chopstick on both sides of the squash and slice until you hit the stick.
• Start at one end and keep slicing into discs (granted - connected discs since we dont want to cut all the way through the squash) until youve reached the other end. Repeat for remaining squash.
• Resist the urge to play the zucchini accordion-style when youre done.
• Slice each zucchini in half so you have 6 mini hasselbacks.
• Line a baking sheet with foil, then arrange your zukes on top.
• Next, stuff cheese between each tasty little zucchini disc. As I mentioned earlier, sliced is easiest but shredded works as well!
• Season with salt + pepper if desired and top with another sheet of foil.
• Pinch along the sides to make a foil pouch.
• The foil pouch will not only help the zucchini cook quicker by steaming the squash, but will also keep the cheese melty and prevent it from browning.
• Bake at 425 degrees F for 15 minutes.
• Allow to rest/steam covered in foil for an additional 5 minutes --- this was my perfect idea of al-dente. They were tender yet still firm - no soggy zucchini here! If you find youd like yours softer, pop it back in the oven for 5-10 to soften further. Easy peasy!
• Top with sour cream, bacon, and green onion + dig in!