Hasselback zucchini, who would have thought? It’s a brilliant idea and such a fun and delicious way to cook up your summer squash. It’s sliced in the hasselback fashion just like we’ve seen it done to potatoes, only minus the carbs. I recently featured this on my Instagram account but for those who haven’t seen it there, I thought I’d share it here on my blog.
Slice your zucchini accordion style being very careful not to cut all the way through, you don’t want it to break apart, you just want to be able to fan out nicely. There’s a very good technique using chopsticks on each side of the zucchini while you’re slicing it which will prevent that from happening, check out YouTube for a visual, it’s very easy and works well.
Once it’s cut, gently fan out the slices and stuff some cheese in there, I used slices of asiago cheese but just remember the slices have to be thin, there’s not much room to stick thick pieces into the slots, also try to use a semi-hard cheese, nothing too soft.
After you stuff each slice, place the zucchini onto a parchment lined baking sheet then drizzle them with olive oil, some salt and pepper and a sprinkling of parmesan cheese.
Place your hasselback zucchini into a hot 400 degree oven and roast until the cheese melts and the zucchini is tender but not mushy.
You could stop right at this point and enjoy it as is, and believe me it’s very good, but……
You might want to bathe them in some warm marinara sauce like I did, because honestly the sauce just enhances each and every bite even more.
It’s outrageous!
Happy Summer
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Have made this several times since seeing it here. We love it both ways you presented. My zucchini fall to the side once they are stuffed. I start with a straight zucchini and after the cheese it falls to the side. Yours are fairly upright. Is there a trick you can offer?
Denise, slice a sliver along the bottom where it will be sitting in the pan, it will lay flat that way and never fall over
How wonderful! I can’t wait to do this, especially with zucchini in the garden!!! I think even zucchini haters would love this presentation!
This was supposed to say my daughter and greure cheese, but my laptop has a mind of it’s own.
Marie, I made this tonight after you daughter brought home a huge zucchini. I used Gruene cheese and a marinara sauce. Everyone loved it. Thank you for the inspiration.
This looks like another nice way to serve zucchini, Marie. Cheese and sauce makes it taste so good!
Brilliant! I can’t wait to make these…I think my boys will love this creative way to eat some healthy veggies!
You always have great ideas Marie, that are both delicious and beautiful to look at.
Brilliant idea. I would never have thought of that! Will definitely give it a do sometime soon, sounds delightful.
Looks amazing Marie. Can’t wait till all my zucchini are ready in the garden. Such a simple recipe and it looks so
good. Thanks for another great “go to” recipe.
I could just give you one big hug and kisses on both cheeks. YOU are a lifesaver. Here I was fretting about what to give my son and grandson for a vegetable at dinner. Grandson is in all-stars and he’s playing near here and they are spending the night. Nonna is mighty pleased 🙂 and I wanted to make them something special. They love our fried chicken which we’ll make but the veggie I was unsure of. You’ve solved the problem. If they turn out half as gorgeous as yours I’ll post and link back to you. Have a wonderful weekend.
Hugs to you Marisa!