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Three Hasselback zucchini are on a plate. They are topped with cheese and sprinkled with fresh herbs. The plate is on a beige cloth. Fresh herbs and bowls of sauces are visible in the background.

Hasselback Zucchini

Dominique
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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.