What is this new thing called “Hasselback”?? I’m seeing it everywhere now! OK – a little research shows that it is a Swedish dish made with potatoes. This recipe made with zucchini is seriously good, and seriously not a diet food! It is a bit of work but worth it for a special occasion (Tuesday, during the Coronavirus Pandemic, yes! A special day for me.)
Hasselback Zucchini
Servings 0
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- ¼ tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1/3 cup shaved Parmesan cheese use a vegetable peeler
- ¼ cup grated Parmesan cheese
Instructions
- Position the rack in the middle of the oven and preheat to 425⁰ F. Line a large, rimmed baking pan with foil.
- Using a sharp knife, make crosswise, 1/” think slices in each of the zucchini, without going all the way through.
- Leave about ¼ of the vegetable intact at the bottom. I placed a long-handled wooden spoon on either side of the vegetable to stop the knife from going too far.
- Carefully transfer the zucchini to the baking sheet. Brush the outside and inside of each zucchini with the oil, then transfer to the oven, sliced side up. Roast for about 20 minutes, until the zucchini soften and start to fan out.
- While the zucchini is roasting, in a small bowl, combine the garlic, salt and pepper. Remove the zucchini from the oven.
- Using a fork, hold each slice open as you sprinkle some of the garlic mixture, then place a piece or two fo the shaved Parmesan into each slice, folding or breaking the cheese as needed so it fits nicely into the openings.
- Sprinkle the top of the zucchini with the grated Parmesan cheese.
- Preheat the broiler to low. Place the zucchini under the broiler for about 3 minutes, rotating the pan once or twice for even cooking until the cheese is melted and the tops are browned.
- Carefully put on a platter to serve.