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Keto Hasselback Zucchini

#1 Low Carb & Keto Diet App Since 2010

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Keto Hasselback Zucchini

20 ratings

Hasselback zucchini are just as good as hasselback potatoes, if not better! Each squash is loaded with melty cheddar cheese and crispy bacon bits. Hasselback zucchini makes an excellent side dish next to your main course, or you can divide up the zucchini for your weekly meal prep! About 2 zucchini should fulfill your recipe yield, which is perfect for filling the tummies of a family of four!

Jessica L.

  • Net Carbs

    2.9 g

  • Fiber

    1.2 g

  • Total Carbs

    4 g

  • Protein

    10 g

  • Fats

    17.2 g

206 cals

Keto Hasselback Zucchini

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Bacon

    Bacon

    2 medium slice

  • Zucchini

    Zucchini

    1 pound

  • Butter

    Butter

    2 tablespoon

  • Shredded Cheddar Cheese

    Shredded Cheddar Cheese

    1 cup, shredded

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ tsp

Recipe Steps

steps 4

45 min

  • Step 1

    Preheat an oven to 375 degrees. Prepare the bacon by cooking it until crispy in a skillet on high heat. Set the bacon aside to cool and chop it into bits when ready.

  • Step 2

    Prepare the zucchini by slicing thin slices throughout the squash without slicing all the way through, just like you would a hasselback potato. Remove the end of each zucchini as well. Place the sliced zucchini in a baking dish sprayed with pan spray.
    Step 2

  • Step 3

    Slice the 2 tablespoons of cold butter into thin slices - about ten or more, if possible. Push the butter slices in between various slices of zucchini. Next, sprinkle the cheddar cheese, chopped bacon, salt, and pepper evenly across each zucchini.
    Step 3

  • Step 4

    Bake the zucchini, uncovered, in the oven for 30 minutes until the squash is easy to pull apart with a fork and the cheese turns golden.
    Step 4

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Comments 18

  • OutstandingMacadamia246441

    OutstandingMacadamia246441 a month ago

    This may be my new favorite zucchini recipe. I melted the butter as suggested by reviewers. I paired this with Keto Italian Loaded Meatloaf recipe so I adjusted the temp to 350 for 30 min. Took out for 5 minutes and then finished for 5 minutes at 400. Turned out great. Will definitely make again.

    • Tawnyknight

      Tawnyknight 2 years ago

      This is so easy to make and tastes delicious, I will be using zucchini bases more often from now on. Maybe as a pizza base too.

      • ChoosingToLive1

        ChoosingToLive1 a year ago

        Love the pizza idea!

    • JLeski64

      JLeski64 2 years ago

      Substituted cut slices of havarti between the zucchini cuts and sprinkled an Italian mix of shredded cheeses on top, followed by the bacon, salt, pepper, and garlic powder. It was amazing!!!

      • MGrantvine

        MGrantvine 2 years ago

        Loved this! Used leftovers the next morning for breakfast with a fried egg on top. Yummy!

        • BlithesomeKale452576

          BlithesomeKale452576 3 years ago

          Very good, I did use the melted butter instead and turned out delish I will do it again, thanks. 👍🏼

          • ChoosingToLive1

            ChoosingToLive1 a year ago

            Melted butter sounds a lot easier. Thanks for the tip!

        • Jean

          Jean 4 years ago

          Don’t know what I did wrong but cheese melted away and zucchini was hard won’t make it again

          • SpectacularArugula324997

            SpectacularArugula324997 4 years ago

            Delicious! I took the easy way out and cut zucchini into half moon chunks.

            • Honey13

              Honey13 4 years ago

              Will definitely make again!! Delicious

              • Brenda

                Brenda 4 years ago

                Made these tonight and will definitely make again. Tip to hasselback zucchini or potato. Lay two wooden spoons side by side, place the zucchini between and begin the cuts. This keeps the zucchini stable from rolling and also ensures that cuts only go to the top of the spoons and not through the zucchini. Enjoy!

                • Caelestis

                  Caelestis 4 years ago

                  Also works well using chopsticks instead of spoons, and you don't risk cutting your wooden spoon handles. :)

                • Honey13

                  Honey13 4 years ago

                  👍🏽Great suggestion with the spoons.

              • Deb

                Deb 4 years ago

                These are really delicious & easy to make! I too melted the butter & poured it on. My husband really loved it.

                • Ashink86

                  Ashink86 4 years ago

                  Super yummy! It's a little difficult to get anything in between the slices but it still works on top and on sides. I used a previous comment recommendation to melt butter first and pour it over top before the other ingredients, worked perfectly!

                  • Kat

                    Kat 5 years ago

                    Awesome! Make often.

                    • Ahmtboca

                      Ahmtboca 5 years ago

                      These are delicious! I never tried the potato version but the soft zucchini with cheese and bacon is just amazing. I used turkey bacon because that's all I had and instead of cutting butter thin I just melted it and poured it over the zucchinis, worked great. I will definitely be making these again, so easy and yummy.

                      • Kelly315

                        Kelly315 5 years ago

                        Thank you for the idea to just melt the butter and pour it onto the cut zucchini!