Description
A delicious and easy recipe for Hasselback Zucchini Bake, featuring layers of zucchini, garlic butter, and melted cheese.
Ingredients
- 4 medium zucchini
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes, optional
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F. Lightly grease a 9 × 13-inch baking dish with olive oil or cooking spray.
- Wash and dry the zucchini. Trim off the ends, then place each zucchini between two wooden spoons or chopsticks. Make thin cuts about ⅛–¼ inch apart, stopping before cutting all the way through so the zucchini remains connected at the bottom.
- In a small bowl, combine the melted butter, minced garlic, olive oil, Italian seasoning, salt, and black pepper.
- Arrange the zucchini in the prepared baking dish. Brush the garlic butter mixture generously over the tops, allowing some to seep between the slices.
- Bake uncovered for 25–30 minutes, until the zucchini begins to soften and the cuts start to open slightly.
- Remove the dish from the oven. Sprinkle the mozzarella and Parmesan evenly over the zucchini, encouraging some cheese to fall between the slices. Add red pepper flakes if desired.
- Return the dish to the oven for another 8–12 minutes, until the cheese is melted, golden in spots, and bubbling, and the zucchini is fork-tender.
- Let the zucchini rest for 3–5 minutes. Sprinkle with fresh parsley and serve warm.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- Feel free to substitute other cheeses based on your preference.
- This dish can be served as a side or a main vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg