Hasselback Zucchini 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Feb 13, 2020

Here, zucchini gets the Hasselback treatment: the vegetable is sliced about three-quarters of the way through, accordion-like, before cooking. As the zucchini softens in the oven, the slices splay open a bit, practically begging for a sprinkle of garlic, salt, pepper and a sliver or two of Parmesan cheese to be tucked in between. With a sprinkle of grated cheese on top and a few minutes under the broiler, the vegetable winds up juicy and firm-tender, browned on top, and with the luscious savoriness of melted cheese in every bite for an irresistibly fun and photo-worthy side dish.


Servings:
4

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Tested size: 4 servings

Ingredients
  • 4 medium zucchini (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup (1 1/4 ounces) shaved Parmesan cheese (using a vegetable peeler), plus 1/4 cup (3/4 ounce) grated Parmesan cheese

Directions

Position the rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking pan with foil.

Using a sharp knife, make crosswise, 1/2-inch-thick slices in each of the zucchini, without going all the way through. Leave about 1/4 of the vegetable intact at the bottom. If you wish, place a long-handled wooden spoon on either side of the vegetable to stop the knife from going too far.

Carefully transfer the zucchini to the baking sheet. Brush the outside and inside of each zucchini with the oil, then transfer to the oven, sliced side up. Roast, for about 20 minutes, until the zucchini soften and start to fan out.

While the zucchini is roasting, in a small bowl, combine the garlic, salt and pepper. Remove the zucchini from the oven. Using a fork, hold each slice open as you sprinkle some of the garlic mixture, then place a piece or two of the shaved Parmesan into each slice, folding or breaking the cheese as needed so it fits nicely into the openings. Sprinkle the top of the zucchini with the grated Parmesan cheese.

Preheat the broiler to low. Place the zucchini under the broiler for about 3 minutes, rotating the pan once or twice for even cooking, until the cheese is melted and the tops are browned, and serve.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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