Hasselback Zucchini is about to change the way you cook your greens forever!
Inspired by the famous Hasselback potato , this version uses fresh zucchini sliced nearly all the way through (but not all the way!) and stuffed with a rich mixture of melted butter, garlic, Parmesan, and herbs. Then it’s baked until golden, crispy, and tender inside — delivering layers of flavor in every bite.
Perfect as a side dish, grilled appetizer, or even vegan-friendly snack, this recipe is simple enough for weeknights but elegant enough for weekend entertaining.
Let’s dive into how to make this show-stopping zucchini magic!
🧄 Why You’ll Love This Hasselback Zucchini
Crispy on the outside , soft and tender inside.
Buttery herb topping : A dreamy mix of garlic, Parmesan, and thyme.
No deep frying required : Baked to perfection with minimal effort.
Great for meal prep : Keeps well and reheats beautifully.
Totally customizable : Swap herbs, cheeses, or spices to suit your taste.
🧾 Ingredients (Serves 4–6)
For the zucchini:
2 medium zucchinis (about 1 lb each)
1 tbsp olive oil or melted butter (for brushing before baking)
For the buttery topping:
4 tbsp unsalted butter (or vegan alternative)
2 cloves garlic , minced (or ½ tsp garlic powder)
ÂĽ cup grated Parmesan cheese (or nutritional yeast for vegan option)
1 tsp fresh thyme leaves (or rosemary)
Salt and pepper to taste
Optional: crushed breadcrumbs or panko for extra crunch
🔪 Equipment Needed
Sharp knife or mandoline
Cutting board
Baking sheet
Parchment paper or silicone mat
Mixing bowl
Spatula
Oven
👩‍🍳 Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat oven to 400°F (200°C) . Line a baking sheet with parchment paper or a silicone baking mat.
Tip: Place a wooden spoon or chopstick next to the zucchini when slicing — it helps prevent cutting all the way through.
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