Hasselback baked zucchini (or accordion zucchini) is a simple and vegetarian recipe to roast this beloved gratin vegetable. Easy zucchini cut into slices with an easy and light filling for a super quick, natural, and breadcrumb-free side dish, suitable for gluten intolerant.
Outdoor-grown #zucchini SEASON: May to October.
Other light recipes with zucchini:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Fall
- Energy 89.76 (Kcal)
- Carbohydrates 5.30 (g) of which sugars 0.01 (g)
- Proteins 5.57 (g)
- Fat 6.42 (g) of which saturated 1.53 (g)of which unsaturated 0.70 (g)
- Fibers 1.79 (g)
- Sodium 124.32 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Hasselback Baked Zucchini
- 4 zucchini
- 1 clove garlic (minced)
- to taste salt
- to taste thyme (or oregano, chives)
- to taste basil (or parsley)
- 1 tbsp extra virgin olive oil (or preferred one)
- 1 tbsp grated parmesan (for VEGANS and lactose intolerant, use nutritional yeast flakes)
For a VEGAN version: use nutritional yeast, which is an excellent source of B vitamins, including B12.
Tools
- Baking Pan square oven pan
Accordion Baked Zucchini
Wash the zucchini well and remove the hard ends. Then cut them into slices without cutting all the way through (it is advisable to place the handle of two wooden spoons on either side of the zucchini and with a sharp knife cut from top to bottom at regular intervals. The spoons on either side of the zucchini will prevent you from completing the cut, be careful in any case).
In a cup, prepare a mince with the preferred herbs, minced garlic clove, salt, and oil (or melted butter). Mix it all.
As the accordion zucchini (whole or in pieces as I did) are cut, place them in the baking pan.
Try to insert the aroma mince into the slits to season them well, making sure not to detach the slices.
Bake the Hasselback zucchini in the middle rack of the preheated oven (static at 392 °F or fan-assisted at 356 °F) for about 20 minutes. After the time has passed, remove from the oven and sprinkle with Parmesan (or another type of grated cheese) or nutritional yeast flakes (for vegans). Continue cooking for another 10 minutes or until the desired level of doneness is reached.
ADVICE: to speed up the cooking process, you can pre-boil the zucchini and then cut and stuff them before baking.
STORAGE
Hasselback baked zucchini are excellent eaten immediately (either hot or warm), alternatively, they can be stored in the refrigerator for 2 days from preparation and can be reheated in the microwave or in a low-temperature oven (about 248 °F) for a few minutes before serving.
