Fully Loaded Hasselback Zucchini
2 medium-large zucchini (about 8 oz. each)
Dash every salt and black pepper
1/2 cup shredded reduced-fat Mexican-blend cheese
1/4 cup light sour cream
2 tbsp. chopped scallions
1 tbsp. precooked real crumbled bacon
Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
Slice off and discard stem ends of zucchini. Cut slits in the course of the width, about 1/2-inch apart, stopping about 1/4 inch from the bottom.
Place zucchini on the center of the foil, and cover with one more huge piece of foil. Fold collectively and seal all 4 edges of the foil pieces, forming a well-sealed packet.
Bake for 35 minutes.
Remove sheet, and allow cool for 5 minutes. Set oven to broil.
Cut packet to launch steam before removing the top piece of foil. Sprinkle zucchini with salt and pepper. Cautiously sprinkle cheese into the slits of the zucchini.
Broil until cheese has melted and lightly browned, approximately 1 minute.
Top with closing ingredients.
MAKES 2 SERVINGS
Notes-When slicing every zucchini, location it among two chopsticks on the reducing board. This would preclude you from reducing through to the bottom.