Jen Causey

Ingredients

2largezucchini(about24oz.

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.

overhead view of all ingredients in various bowls/dishes

Jen Causey

Position a rack in the top third of the oven; preheat to 475F.

Top with additional paper towels; firmly press down to dry the zucchini.

Discard the paper towels.

overhead view of sliced zucchini in a mesh strainer that is in a bowl

Jen Causey

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.

overhead view of of zucchini slices on a sheet pan lined with paper towels with a paper towel on the top of some

Jen Causey

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.

overhead view of of cooked zucchini slices being smashed by a measuring cup

Jen Causey

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.

Smashed Loaded Zucchini on a plate

Jen Causey

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.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.