Active Time:20 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 15 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jen Causey
Cook Mode(Keep screen awake)Ingredients2largezucchini (about 12 oz. each), sliced into 3/4-inch-thick rounds1teaspoonsalt1tablespoonextra-virgin olive oil¼cupsour cream1teaspoonno-salt-added everything bagel seasoning⅔cupfinely shredded extra-sharp Cheddar cheese2slicesbacon, cooked and finely chopped1tablespoonthinly sliced fresh chives
Cook Mode(Keep screen awake)
Ingredients
2largezucchini (about 12 oz. each), sliced into 3/4-inch-thick rounds
1teaspoonsalt
1tablespoonextra-virgin olive oil
¼cupsour cream
1teaspoonno-salt-added everything bagel seasoning
⅔cupfinely shredded extra-sharp Cheddar cheese
2slicesbacon, cooked and finely chopped
1tablespoonthinly sliced fresh chives
DirectionsToss zucchini and salt together in a large bowl. Transfer the zucchini to a colander; place the colander over the bowl. Let drain until water has released from the zucchini, 30 minutes to 1 hour.Jen CauseyPosition a rack in the top third of the oven; preheat to 475°F. Line a rimmed baking sheet with paper towels; arrange the drained zucchini in a single layer on the paper towels. Top with additional paper towels; firmly press down to dry the zucchini.Jen CauseyDiscard the paper towels. Drizzle oil over the zucchini; toss to coat. Arrange the zucchini slices along the edges of the baking sheet. Bake until browned in spots on the bottom, about 15 minutes. Remove from oven (do not turn oven off). Flip the zucchini; arrange in a single layer on a work surface lined with paper towels. Let cool for 5 minutes.Jen CauseyMeanwhile, stir together sour cream and everything seasoning in a small bowl.Using the bottom of a measuring cup, gently smash each zucchini round to about 1/2-inch thickness. Using a spatula, return the smashed zucchini to the baking sheet. Sprinkle evenly with cheese. Bake until the cheese has melted, 3 to 5 minutes. Transfer to a platter; top with the sour cream mixture, bacon and chives. Serve immediately.Jen CauseyOriginally appeared: EatingWell.com, June 2023
Directions
Toss zucchini and salt together in a large bowl. Transfer the zucchini to a colander; place the colander over the bowl. Let drain until water has released from the zucchini, 30 minutes to 1 hour.Jen CauseyPosition a rack in the top third of the oven; preheat to 475°F. Line a rimmed baking sheet with paper towels; arrange the drained zucchini in a single layer on the paper towels. Top with additional paper towels; firmly press down to dry the zucchini.Jen CauseyDiscard the paper towels. Drizzle oil over the zucchini; toss to coat. Arrange the zucchini slices along the edges of the baking sheet. Bake until browned in spots on the bottom, about 15 minutes. Remove from oven (do not turn oven off). Flip the zucchini; arrange in a single layer on a work surface lined with paper towels. Let cool for 5 minutes.Jen CauseyMeanwhile, stir together sour cream and everything seasoning in a small bowl.Using the bottom of a measuring cup, gently smash each zucchini round to about 1/2-inch thickness. Using a spatula, return the smashed zucchini to the baking sheet. Sprinkle evenly with cheese. Bake until the cheese has melted, 3 to 5 minutes. Transfer to a platter; top with the sour cream mixture, bacon and chives. Serve immediately.Jen Causey
Toss zucchini and salt together in a large bowl. Transfer the zucchini to a colander; place the colander over the bowl. Let drain until water has released from the zucchini, 30 minutes to 1 hour.
Position a rack in the top third of the oven; preheat to 475°F. Line a rimmed baking sheet with paper towels; arrange the drained zucchini in a single layer on the paper towels. Top with additional paper towels; firmly press down to dry the zucchini.
Discard the paper towels. Drizzle oil over the zucchini; toss to coat. Arrange the zucchini slices along the edges of the baking sheet. Bake until browned in spots on the bottom, about 15 minutes. Remove from oven (do not turn oven off). Flip the zucchini; arrange in a single layer on a work surface lined with paper towels. Let cool for 5 minutes.
Meanwhile, stir together sour cream and everything seasoning in a small bowl.
Using the bottom of a measuring cup, gently smash each zucchini round to about 1/2-inch thickness. Using a spatula, return the smashed zucchini to the baking sheet. Sprinkle evenly with cheese. Bake until the cheese has melted, 3 to 5 minutes. Transfer to a platter; top with the sour cream mixture, bacon and chives. Serve immediately.
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)166Calories12gFat6gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
