So...hasselback zucchini (also known as accordion zucchini): why hasn’t anyone told me about this delicious dish before?
More precisely, why haven't YOU told me about it?
I’m aware that withholding information is not lying, but the purpose and the effect are the same, and it’s not cool, at all.
Even though I live on the saying “Forgive and Forget” and that I’m not good at holding grudges, I will hold a grudge and I will not forgive or forget this.
I’m actually so enraged, I still haven’t made up my mind yet whether to give you the recipe or not.
I need more time to think about it.
For the moment enjoy the pictures; because that's the only thing you're getting from me.
Nah, I'm kidding.
I’m not that type of person. And most of all, you haven’t told me about Hasselback zucchini because I’m the one who should tell you about it.
Not to mention that they're so delicious, it would just be mean to deny you of this succulence.
Making Hasselback zucchini is fairly simple: as with Hasselback potatoes, the recipe starts by scoring the zucchini (whether large, medium or small) with thin slices, ¾ of the way through the zucchini.
I recommend setting a wooden chopstick on either side of the zucchini, as it will keep your knife from cutting all the way through.
Then, after fanning the slices out gently, you dot with roasted garlic thyme butter and then pop them in the oven to roast.
Just before they’re ready, sprinkle some grated Parmesan cheese on top — because zucchini and Parmesan go together like bacon and eggs.
During cooking the fat gets into all the nooks and crannies of the zucchini, and helps it crisp up to perfection.
What emerges is a cooking miracle: the layers fan out into rounds of crispy bliss, soft creamy center, toppings in every bite.
Each zucchini is a masterpiece and it’ll look like you’ve spent hours in the kitchen. But in reality it’s easier than making sauteed zucchini.
My only concern is that I haven't made more of these in my lifetime. I’m sure you'll excuse me, I have some zucchini Hasselbacking to accomplish.
As for you, you must prepare this delicious recipe tonight!
Hasselback Zucchini with Garlic Thyme Butter and Parmesan Print this recipe!
3 garlic cloves, unpeeled
4 tablespoons butter
2 teaspoons fresh thyme
2 tablespoons olive oil
8 medium zucchini
Fine grain sea salt
Ground black pepper to taste
4 tablespoons grated Parmesan cheese
In a small saucepan over medium heat roast the garlic, turning occasionally, until you get black spots all over, about 15 minutes.
Transfer to a cutting board and remove the papery skins.
In a food processor (or blender) place roasted garlic, butter, thyme, and olive oil and pulse until well blended.
Return the garlic butter to the saucepan and heat until sizzling. Set aside.
Preheat oven to 425°F (200°C) and place a rack in the middle. Line a baking dish with parchment paper. Set aside.
Thoroughly wash the zucchini and cut ends off.
Place a wooden chopstick on either side of the zucchini and, with a sharp knife, cut across at about ⅛-inch intervals, without going all the way through the zucchini. The chopsticks will prevent this from happen, but be careful nonetheless.
Once you’ve cut them all, put the zucchini onto the lined baking dish, cut side up and spoon half the garlic butter over the zucchini. Try to dab some gently in between the slices as well.
Sprinkle each zucchini with salt and pepper, cover with foil and bake in the oven for about 40 to 50 minutes or until the outside is nice and crispy and the inside is tender (it depends on how big the zucchini are).
About halfway through the cooking, remove the foil and brush with the remaining seasoned butter.
About 10 minutes before the zucchini are done cooking sprinkle with Parmesan cheese and finish the cooking.
Transfer to a plate, spoon on top some of the cooking liquid and serve.
One serving yields 164 calories, 12 grams of fat, 9 grams of carbs and 5 grams of protein.