This Zucchini Hasselback is simple side dish is so easy to make, it is easier than it looks and makes a great side dish for any occasion. I’ve done some Hasselback recipe and I was quite fascinated by it. It was the cutting process that I found quite interesting and fun to do. But the best part of it was seeing how beautiful it looks like after baking it. If you haven’t make any Hasselback recipe before, do not worry as this is a super easy one to make, the key is learning the trick that will make the cutting process safe and easy. Check it out!
What is Hasselback Technique?
The most common hasselback recipe is the one that has something to do with Potato. It is called Hasselback Potato, where the potatoes are about halfway cut through into thin slices; This technique has expanded its use and now also been utilize for other vegetables like Squash, Carrots, Zucchini or even for fruits like Pear or Apples. The way the vegetable or fruits are cut halfway and thinly sliced is what makes the look appealing and attractive. The vegetable or fruits usually open up as it bakes exposing the carefully sliced pieces.
What are the Ingredients for Hasselback Zucchini?
Let us go through what you need here.
First, the kitchen tools:
- Chopping Board – To lay the vegetable that we are going to cut. Make sure that the chopping board do not slide on the counter top. Put a towel under if you feel that the chopping board is sliding
- Knife – Sharp smooth knife. Do not use serrated knife for clean easy cutting
- Wooden Spatula – This will serve as a guide to prevent the knife from going all the way through the vegetable during the slicing process. You can use other kitchen tools similar to spatula that you can use as a guide on both sides. This spatula is 1/2-inch, you can use a slightly thin one about 1/3-inch. It might look too tight, but after baking the vegetable is will slightly open up. Slice the vegetable about 1/8 – 1/4-inch thick, this is what works for me. You can cut it thicker if that is your preference.
- Zucchini – Any size, just remember that roasting time affects the size of the Zucchini so adjust as needed.
- Butter – This can be replaced by olive oil
- Olive Oil – This can be replaced by melted butter
- Italian Seasoning – Can be substituted with other herbs like dried basil, oregano, thyme, rosemary etc
- Salt – Very important to balance the natural sweetness of the Zucchini
- Paprika – Can be substituted with other hot peppers, the likes of chile flakes, cayenne pepper or black pepper
- Rosemary – Can be substituted with other herbs like dried basil, oregano, thyme, parsley etc
- Parmesan Cheese – Can be substituted with other types of cheese, the likes of Asiago
How To Make Hasselback Zucchini
Hasselback technique is all about the cutting. So keep reading and learn how to do it the easy safe way. The important thing to learn in making Hasselback recipe is how to cut the vegetable. For the spices, herbs and topping, You can use any spice mix that you like. You can opt to add grated cheese or maybe not if you want to keep it Vegan.
The Wooden Spatula Trick
Now the cutting part, a lot of people have their own way of cutting when making hassle back recipe, in the end as long as you end up with the same result that’s the only thing that matters. But if you want to make the process easier and safer, then follow this simple trick, the 2 wooden spoon trick. Does it have to be wood? Does it have to be a spoon? Not necessarily, as long as they are stable and thick enough to act as a guide then that should be fine. I am using a wood spatula here which I find perfect for the job.
- Slice the vegetable before applying the spices and the oil, this way it won’t be slippery to handle the vegetable when cutting.
- Get a chopping board, if your counter top is slippery, put a wet towel underneath so that the chopping board will not move when you start cutting. Once the cutting board is position, lay the vegetable on top of the chopping board. This method works with any vegetable for Hasselback recipe (potato, squash, zucchini, carrots).
- Position the 2 wooden spoon (or whatever you are using as a guide) to both sides of the vegetable. Start slicing the vegetable to able 1/4-inch thick, making sure the knife do not go all the way through the vegetable. If you have the wooden spoon as a guide, this should be guaranteed as the spoon will block the knife from going all the way through. If you are doing it manually, you have to be careful and control every slice that you make.
- Once you’ve cut it, you can brush the vegetable with either olive oil or melted butter then sprinkle with the herbs and spices, plus grated cheese on top and in between the slices. Congratulations, you made it! Bake the vegetable, then serve.
- 2 large Zucchini
- 1 tablespoon salted Butter, melted
- 2 tbsp Olive Oil
- 1/4 tsp Italian Seasoning
- 1/8 teaspoon pinch of Salt
- pinch of ground Black Pepper
- 1/8 teaspoon of Paprika
- 2 tablespoon Parmesan Cheese
- Preheat the oven to 375F.
- Mix the Seasoning: Meanwhile, in a small bowl, combine melted butter, oil, salt, black pepper, paprika and Italian seasoning. Set aside. You can replace the spices to your preference and use any herbs that you like.
- Cut the Zucchini: Place Zucchini on top of the cutting board and place wooden spoons (or other wooden utensil) on both side of the Zucchini. These will prevent the blade of the knife from going all the way as you slice through the Zucchini.With the help of a sharp knife, carefully cut very thin slits in the Zucchini, starting at the narrow end; If you are doing this step without the wooden spoon guide, slice slowly and remember, do not to cut all the way through.
- Brush the Zucchini: Brush about 1/2 of the oil mixture over the Zucchini, force the mixture down the slits. Sprinkle grated cheese on top and push through in between the slits. Transfer in a baking sheet lined with parchment paper.
- Bake: at 375F for 20 minutes or until the Zucchini is cook to your liking.
- Serve: Very carefully transfer to a serving plate and serve. Sprinkle with grated parmesan cheese, dash of salt and paprika. Serve with dips on the side, like Hummus or Moutabel.
Serves 2 – 3 (depending on the size)
- Meat Free Monday: Asparagus and Tomato Greek Salad
- Baked Asparagus Fries
- Meat Free Monday: Cauliflower Fritters
- Meat Free Monday: Mediterranean Green Beans and Tomato Salad (Oven and Stove-Top Method)
- Moutabel – Mediterranean Spicy Egg Dip
- Hassleback Butternut Squash
- Whole Roasted Garlic and Herb Cauliflower
- Red Bell Pepper Hummus
- Classic Chickpea Hummus
- Avocado and Cilantro Hummus
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA