Tired of ordinary zucchini? Beat palate fatigue with this easy textural trick! Hasselback zucchini transformed the humble summer squash into a delicate accordion, thin slices fanning out to reveal a lightly crisped exterior and tender, succulent interior.
This technique, borrowed from its potato counterpart, turns a simple vegetable into a suppertime superstar.
The go-to veggie side dish
Consider this your go-to veggie side dish to complement any and every possible plant-based protein. Even if you accidentally cut too far and the zucchini falls apart, no one will be disappointed with the results!
Spice up your Hasselback Zucchini how you like it
Don’t be afraid to spice things up! Season your zucchini with the unique flavors you’re craving to better suit any cuisine. Try taco seasoning, chili powder, curry powder, za’atar, everything bagel seasoning, Italian seasoning, or Cajun seasoning, just to name a few.
Other whole food plant-based recipes you might like:
- Spicy Smashed Cucumbers Recipe
- Crispy Baked Veggie Spring Rolls
- Simple Summer Corn Chowder
- Grilled Portabello Mushrooms
- Vegan Autumn Squash Soup
Hasselback Zucchini
Ingredients
- 1 1/2 pounds zucchini 4 medium
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil
- 1 tablespoons lemon zest
- salt, to taste optional
Instructions
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Properly prepping the zucchini is essential for success here, so be careful when cutting. You don't want to go all the way through the vegetables, but just about 3/4 of the way, at regularly spaced intervals of just a few millimeters. Exact measurements aren't critical as long as you're consistent. For those less confident with their knife skills, try placing disposable chopsticks or thin dowels on either side of the zucchini to prevent the blade from going all the way down to the cutting board.
- Place the zucchini on the prepared baking sheet and drizzle with lemon juice. Sprinkle the garlic, black pepper, and crushed red pepper flakes all over, pushing them in between the cut layers and all over the sides. Cover loosely with foil and slide the pan into the hot oven.
- Lift the foil after about 15 minutes to check on their progress. The zucchini should be just about fork-tender. Bake for an additional 2 – 5 minutes, uncovered, until lightly browned.
- Top generously with fresh basil leaves, torn or chopped if large, and lemon zest. Season with salt to taste and serve warm.
Notes
Nutrition
New to a Plant Based Diet? Grab my Plant Based Diet Beginner’s Guide for FREE! Just fill out the form below to have it zoomed to your email, plus my weekly newsletter chocked full of new recipes & plant based eating tips.
