Maybe you’ve heard of Hasselback potatoes, potatoes prepared with a slicing method where the base stays intact and the cuts remain connected. This creates a fan-like effect that lets the edges crisp up beautifully in the oven, while the insides stay deliciously tender.
Hasselback Zucchini Practically Make Themselves
You’ve never made zucchini this easily. Hasselback zucchini require minimal effort and time, yet you end up with a delicious baked vegetable on your plate.
All you need are a few fresh herbs, some oil, and of course, zucchini. They taste so good that I could honestly eat them every day. You absolutely have to try this happiness-inducing oven dish. You’re guaranteed to love it.
Start by mixing some oil with herbs, salt, and pepper to taste. Then, cut the zucchini crosswise at approximately ⅛ inch intervals, being careful not to cut all the way through. Brush them with them oil mix, letting some of the oil to run into the slits. Then, put them in the oven to bake.
While they zucchini is baking, you can take care of the remaining ingredients. Wash the parsely and chop the sun-dried tomatoes and parsley. Wash and slice the green onions into rings.
Remove the Hasselback zucchini from the oven, sprinkle the tomatoes and green onions in and onto the slits. Now, evenly spread the cheese over the zucchini and bake until done. Garnish with parsley and enjoy!
There are even more delicious casserole and oven-bake recipes on Scrumdiddlyumptious. If you want to try something else, try our chicken and broccoli casserole with feta, asparagus and egg casserole with broccoli, and our savory crêpe casserole with beef and Guinness filling.
Hasselback Zucchini
Ingredients
- 2 sprigs thyme
- 2 sprigs rosemary
- ¼ cup olive oil
- salt & pepper to taste
- 4 zucchini
- 5 tbsp sun-dried tomatoes packed in oil, drained
- 3 green onions
- 1 Tbsp parsley fresh, chopped
- 1½ cups grated cheese
Instructions
- Preheat the oven to 350°F.
- Wash the thyme and rosemary and shake them dry. Chop the herbs and mix them with the olive oil. Season with salt and pepper to taste.
- Clean and dry the zucchini. Cut them crosswise at approximately ⅛ inch intervals, but not all the way through. Place the zucchini on a baking sheet lined with parchment paper and brush them with the oil mixture. Bake for about 25 minutes.
- Meanwhile, chop the sun-dried tomatoes. Clean and slice the green onions. Wash and roughly chop the parsley.
- Remove the zucchini from the oven after the initial baking time. Gently press the tomatoes into the slits, scatter the green onions over the top, and sprinkle the cheese evenly across the zucchini.
- Return the zucchini to the oven and bake for another 5-10 minutes, or until golden brown. Sprinkle the parsley evenly over the zucchini.