Hasselback Parmesan Zucchini
Happy November everyone! This month, Nourish with Natalia will be bringing you posts filled with gift giving guides and tasty recipes that will stand out from the many dishes placed on your dinner table. With the upcoming food-centered holidays, I’m here to help you (and your tummy) make smart choices. Although there are a plethora of holiday recipes at your fingertips, try out one of mine for a healthier, happier, holiday season.
Hasselback Zucchini (also known as accordion zucchini) only takes a few minutes to prep and 45 minutes to cook. This technique of cutting 3/4ths of the way down can be used for any vegetable and creates an impressive presentation. The trick to getting the garlic and thyme in between each slit is to gently fan each piece out first with your fingers or a fork. This creates an easier opening for the ingredients to roast. This can be served as a side or pair it with a salad to make it a main course!
Hasselback Parmesan Zucchini
Serves: 2
- 2 medium zucchinis
- 1 cup grated parmesan cheese
- 1 tbsp olive oil
- 1 tbsp thyme
- 8 cloves garlic, minced
- salt and pepper to taste
Method
- Pre-heat the oven to 375 F. Cut tiny slits into the zucchini 3/4ths of the way down then drizzle with olive oil, salt, and pepper. Place the garlic and thyme in between each slit then pop the zucchinis on a baking sheet and place in the oven for 45 minutes.
- Once zucchini is crisp, take them out of the oven and carefully place the grated parmesan in between each slit (it will still be hot so use a fork). Place them back into the oven for another 5 minutes or until cheese is completely melted. Let cool, then serve!
