This Keto Hasselback Zucchini is a delicious side dish loaded with cheese and bacon. It’s easy to make and very yummy.
This Low Carb Hasselback Zucchini recipe makes six servings. One serving is one 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 it aside.
- 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.
- Place the sliced zucchini onto the prepared cookie sheet and bake for 10 minutes until the slices 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 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!
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Print Pin Share EmailServings: 6 servings
Calories: 248kcal
Unit Conversion
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
Made this recipe?Tag me at @myketokitchen
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.
