Hasselback Zucchini with Garlic Thyme Butter and Parmesan

September 17, 2014

Hasselback Zucchini with Garlic Thyme Butter and Parmesan


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.

Hasselback Zucchini with Garlic Thyme Butter and Parmesan
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.

Hasselback Zucchini with Garlic Thyme Butter and Parmesan
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.

Hasselback Zucchini with Garlic Thyme Butter and Parmesan
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
Hasselback Zucchini with Garlic Thyme Butter and Parmesan                         Print this recipe!

Ingredients
Serves 6

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

Directions

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.

Nutrition facts

One serving yields 164 calories, 12 grams of fat, 9 grams of carbs and 5 grams of protein.

28 comments:

  1. Good golly, Mike - so simple and SO BRILLIANT! You've been holding out on us BIG time!

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  2. I could live on this alone Mike. Love how you sliced it up, looks incredible!

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  3. I never thought to "hasselback" anything besides potatoes! This is such a simple yet delicious recipe idea that makes eating veggies fun. Awesome, pinning!

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    1. Me too, now I want to hasselback all the vegetable I get my hands on. Next on the list is eggplant...

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  4. What an inventive way to cook zucchini, loving it!

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  5. Check last part of this recipe, as it calls for wrapping potatoes in foil. Should that be the zuc's instead? Do they really need to cook for an hour or was that a leftover from the potato mistake?

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    1. Thanks Lisa for spotting that out, but yes the zuc's need to cook for 40 to 60 minutes, depending on their size.

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  6. Hi Mike, love hasselback potatoes, never thought to prepare zucchini this way, genius!!

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  7. What a great idea, how did I never think to Hasselback other vegetables?

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    1. I say let's Hasselback every single vegetable, you in? ;)

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  8. Love it!!! It's a great idea!!

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  9. Mike! This is absolutely genius. I can't believe you held out on us for so long. How rude. Seriously, though, that roasted garlic thyme butter is legit! #WolfpackEats

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    1. I know man it was very rude of me...what can I say...I'm not perfect ;)

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  10. Great flavors, and healthy, I like it!

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  11. Awesome idea Mike to make hasselback zucchini's.. so much better for you than traditional hasselback potatoes which everybody seems to be making. I definitely will be recreating this recipe for my vegetarian family.. thanks for sharing it!

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  12. Great idea!!!
    never had hasseback using zucchini before, gotta try this....

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  13. I've never thought of making anything but potatoes hassleback! My mom makes her potatoes with rosemary and parmesan - so good!!! The garlic and thyme sounds perfect with the last of the summer zucchini around here, might even grill these and top with some of the butter mixture after cooking to avoid flareups!

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  14. What a fun creative idea with zucchini. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

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  15. So glad to find a low carb ( gluten free) Hasselback recipe. Looks amazing. Found you on Pinterest.

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    1. Thank you Judee, I'm so happy you've found me! :)

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  16. Making tonight!!

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