Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.