Ingredients
- 3 large zucchinis.
- 1 tablespoon extra virgin olive oil.
Cheddar, Chilli + Chives
- 50 g cheddar cheese, grated.
- 1/4 teaspoon dried chilli flakes.
- 2 tablespoons chives, finely chopped.
Spiced Crumb
- 1/4 cup almond meal.
- 1/2 teaspoon cumin, ground.
- 1 tablespoon salted butter.
Cheesy Pig
- 2 tablespoons bacon, diced and fried.
- 50 g parmesan cheese, grated.
- 1/2 cup kale, de-stemmed and finely shredded.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
2. Make slices along each zucchini 0.5cm apart, making sure to only go down ¾ of the way of the zucchini.
3. Stuff each zucchini with your desired fillings. Place zucchini into the oven and bake for 20 minutes until zucchini has softened but not collapsed.
4. Serve Hasselback Zucchini as a side.
If you’re a fan of the hasselback potato we urge you to try this more nutrient-dense version. We’ve stuffed zucchini with the most delish ingredients to create the perfect side for some grilled chicken, fish or a steak.
Ingredients
- 3 large zucchinis.
- 1 tablespoon extra virgin olive oil.
Cheddar, Chilli + Chives
- 50 g cheddar cheese, grated.
- 1/4 teaspoon dried chilli flakes.
- 2 tablespoons chives, finely chopped.
Spiced Crumb
- 1/4 cup almond meal.
- 1/2 teaspoon cumin, ground.
- 1 tablespoon salted butter.
Cheesy Pig
- 2 tablespoons bacon, diced and fried.
- 50 g parmesan cheese, grated.
- 1/2 cup kale, de-stemmed and finely shredded.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a large baking tray with baking paper.
2. Make slices along each zucchini 0.5cm apart, making sure to only go down ¾ of the way of the zucchini.
3. Stuff each zucchini with your desired fillings. Place zucchini into the oven and bake for 20 minutes until zucchini has softened but not collapsed.
4. Serve Hasselback Zucchini as a side.