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Hasselback zucchini with corn & bacon
Hasselback zucchini with corn & bacon
485kcal Per person
16g Protein
30g Carbs
33g Fat
7g Fiber
Ingredients
- 1 zucchini
- 1 ½ tablespoon olive oil (23 ml)
- 2 ounces corn (56 g)
- 1 bell pepper
- 3 slices bacon
- 1 clove garlic (5 g)
- ½ teaspoon Italian seasoning (1 g)
- 1 handful arugula (30 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Slice the zucchini into thin rounds, stopping just before the knife cuts all the way through so the slices stay connected at the base. Place the zucchini on a baking sheet, brush with half the oil and roast for 15 minutes.
- Rinse the corn and let it drain well. Dice the bell pepper and mix it with the corn. Roughly chop the bacon.
- Finely chop the garlic and combine it with the bell pepper, corn, Italian herbs and the remaining oil.
- Remove the zucchini from the oven and carefully fill the slits with alternating layers of the corn mixture and bacon.
- Return to the oven and bake for another 10 minutes, or until the zucchini is tender and the bacon is crispy.
- Serve the hasselback zucchini topped with arugula. Season with salt and pepper, and serve warm.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Drizzle the zucchini with fresh lemon juice for a refreshing flavor.
2. Place chopsticks or wooden spoons on either side of the sweet potato while slicing. This helps prevent cutting all the way through.
