Cheesy Hasselback Garlic Zucchini Recipe: A New Way to Zucchini Vegetables Side Dishes

Spring is almost here, and that means many of us will be planting zucchini in our gardens. Zucchini has a way of growing, and growing, and growing... To prepare you for the overabundance of zucchini sure to come, we are sharing new ways to cook zucchini. This is a fun zucchini recipe!

This baked zucchini recipe uses the hasselback technique, where you cut slits in food and stuff it with tasty ingredients. This easy hasselback zucchini recipe has just four simple ingredients: zucchini, garlic powder, mozzarella cheese and Parmesan cheese. How could that not be delicious?

Slits are cut carefully into the zucchini without going all the way through. Place the prepared zucchini on a baking sheet and brush with a little olive oil. The zucchini are baked in the oven until they soften and begin to open up a bit. Season the zucchini with salt, black pepper and garlic power, then stuff the slits with mozzarella and sprinkle with Parmesan. Pop them back into the oven until the cheese melts and zucchini is cooked through. Yum!

Feel free to change up the cheeses. Gruyere, provolone, cheddar or fontina would be delicious. Serve these baked zucchini as a side dish with chicken, pork, beef, lamb or seafood.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 4 medium zucchini, washed and dried
• olive oil
• garlic powder
• 1/3 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese

Here's how to make it: 

1. Using a sharp knife, make slits along the zucchini going about halfway through (do not cut all the way through the squash). Put the zucchini into a baking dish. Brush the zucchini with olive oil. Bake in a preheated 425-degree F oven for about 15 minutes or until they soften and open up a bit. 
2. Remove from the oven and sprinkle the zucchini with salt, pepper and garlic powder, to taste. Carefully stuff each slit with the mozzarella cheese. Sprinkle with the Parmesan cheese. Put the zucchini back into the oven and cook about 5 more minutes or until cheese has melted. 

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