Hasselback Zucchini – a delicious recipe with zucchinis, extra virgin olive oil, butter, garlic, red peppers, Parmesan. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut up the zucchini into slices but not all the way through. Place two chopsticks n either side of the zucchini to guide you through
2
Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3
Crush the garlic and blend them all into a thick paste.
4
Mix it with creamy, softened butter & olive oil mixture. Add the fresh/dried thryme and mix well.
5
Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use half & save the reserves.
6
Bake the hasselback zucchinis in a preheated oven at 425u00b0F (220u00b0C) for 45 to 60 minutes or until the outside is nice and crispy and the inside is tender.
7
Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8
When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds and finish baking
154
kcal
Calories
15
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 medium sized zucchinis, 2 tablespoons extra virgin olive oil, 2 tablespoons butter, 2 cloves garlic, and more.
Yes, Hasselback Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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