It’s time to make some Baked Hasselback Zucchini.
No, this recipe, nor the classic hasselback potato recipe have any relation to the great Matt Hasselbeck. I know you most likely weren’t thinking that at all, but just wanted to clear the air.
The hasselback potato recipe is actually rumored to have originated at the restaurant in the Hasselbacken Hotel in Stockholm, Sweden. Essentially, it’s another take on a baked potato recipe, but this one involves cutting into the potato – allowing you access to more of the surface area of the potato. This allows you to get the potato more crispy in more places, and of course, loaded with good flavor from butter and seasoning.
Since this Hasselback Zucchini recipe is inspired from hasselback potato recipes, then I guess it originated from Sweden as well.
Anyway, back to the recipe at hand…
Basically, to make something “Hasselback” you make multiple slices like you were going to cut medallions, but stopping just short of cutting all the way through so that you are left with an accordion-like zucchini. This allows the edges to get crispy and crunchy while the middle cooks through and is nice and soft.
Baked Hasselback Zucchini is a unique and tasty way to get your serving of vegetables for the day. It’s loaded with a savory garlic and parmesan rub that will make you forget you’re eating something healthy! Wondering just how healthy is this Baked Hasselback Zucchini? Here is the high level nutrition info on one zucchini:
- Calories: 43.8
- Fat: 3.8 g
- Carbs: 1.6 g
- Protein: 1.2 g
Not much to report honestly. It’s pretty low in calories because zucchini is low in calories, and the trace amount of fat and protein is coming from the olive oil and parmesan cheese.
Most importantly though, zucchinis are full of vitamins A, C, and K.
- Vitamin A: bolsters the immune system and vision. The specific type of vitamin A here is beta-carotene, the same vitamin found in carrots.
- Vitamin C: helps fight sickness. According to Livestrong, it also helps build collagen to heal wounds.
- Vitamin K: simply put, helps build strong bones.
Alright, so digging into the details of actually cooking this fun recipe – one trick I picked up along the way is to use chopsticks to help slice the zucchini. To be specific, put chopsticks on either side of the zucchini, as pictured below:
This will prevent you from cutting all the way through and allow you to make this zucchini all hasselbacky. One note of caution though, make sure you are using relatively thick chopsticks, cause otherwise you might up slicing right through anyway.
Once the zucchini is sliced, add it to a greased baking dish and fan it apart as best as you can. This will allow you to get the flavorful, herby and savory filling into all the slices of the zucchini.
After, you simply bake the zucchini for about 30 minutes and serve it with whatever sides and proteins you want! I went with blackened chicken and quinoa this time around. It could also be good with Spicy Soy Sauce Basil Chicken or Asian Dijon Turkey Burgers.
Let’s get economical with this Baked Hasselback Zuchinni:
- 2 zucchini – $0.64
- 1.5 tbsp olive oil – $0.26
- 1.5 tsp parmesan cheese – $0.10
- 2 cloves garlic – $0.20
- 1 tsp parsley – $0.17
The grand total is $1.37.
Which breaks down to $0.69 per serving, or per one zucchini. Eating healthy has a stigma for being expensive, but as you can see here, that is not always the case!
Baked Hasselback Zucchini is a healthy take on the potato classic.
- 2 zucchini
- 1.5 tbsp olive oil
- 1.5 tsp parmesan cheese
- 2 cloves garlic
- 1 tsp parsley
- Pre-heat oven to 375 degrees
- Cut the zucchini into thin medallions, but do not cut all the way through. Leave room at the bottom so that the zucchini stays in tact but can be gently fanned apart (reference pictures above and use chopsticks if needed).
- Mix together the olive oil, parmesan cheese, garlic and parsley. Apply the mixture to both zucchini, ensuring that it gets between each cut.
- Bake on an oiled baking dish for 28-32 minutes.