Hasselback Zucchini

If you are in the pinterest-phere you have seen this new trend of hasselback potatoes.  They are the new dinner go to.  This takes that and upgrades it to a healthier option and I think increases the flavor 10 fold.  Try this for dinner and shake up your nightly routine!


  • 1 large zucchini (a half per person)
  • 2 slices provolone cheese
  • 2 ounces softened cream cheese
  • 1/4 sliced onion
  • 2 pieces of bacon
  • Spices; dill, salt, pepper, paprika, chive, garlic powder
  • sesame oil (optional but really adds a nutty aroma)

How to:

  1. Begin by slicing the ends off of the zucchini.  Then make slices in the zucchini every 1/2 a centimeter.  You want the slices to almost go through but stop just short.
  2. In between each slice stuff a piece of onion.
  3. Then a little piece of bacon.
  4. Then add all the spices all over.  *I am leaving the judgement of how much spices to use up to you! If you don’t like dill, don’t use a lot! Or just keep it to salt and pepper!*
  5. Smooth cream cheese over the top of the zucchini and then lay the cheese over that.
  6. Place in a piece of tin foil, and fold the tin foil over to make a little tent pocket for the zucchini.
  7. Bake at 350 for 40 minutes until tender.
  8. Enjoy!!


Sorry for the not awesome picture, it smelled so good, I couldn’t wait and take pictures

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: