Hasselback zucchini is a halved zucchini cut crosswise in thin, closely spaced slits, brushed with seasoned olive oil and baked until the cheese on top is melted and bubbly. The cuts let the oil and seasoning run into the flesh, and mozzarella and Parmesan go on for the last 10 to 15 minutes. The recipe makes 4 servings and the card lists 4 grams of carbohydrates per serving, so it works as a keto side dish.
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Prep takes 10 minutes and baking takes 30, for 40 minutes in total. The ingredient list is short and nothing in it is hard to find.
What You Need
Amounts are in the recipe card at the bottom. Here is what each ingredient adds.
- Zucchinis (2 medium): the base of the dish, halved lengthwise and cut so it fans open as it bakes.
- Olive oil (1/4 cup): carries the seasoning into the cuts and keeps the zucchini from drying out.
- Garlic powder and onion powder (1 teaspoon each): a savory background.
- Italian seasoning (1 teaspoon): a herb blend with a Mediterranean feel.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): seasoning for the oil mixture.
- Mozzarella (1/2 cup, shredded) and Parmesan (1/4 cup, grated): mozzarella melts, and Parmesan adds a nutty flavor and a crisp texture.
- Fresh basil (optional): sprinkled on at the end as a garnish, for a little color.
Cutting and Baking
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the zucchinis, slice them in half lengthwise and set each half cut-side up on the sheet.
Make evenly spaced cuts across each half with a sharp knife. Do not cut all the way through: leave about 1/4 inch at the bottom so the zucchini holds its shape. That uncut base is what makes the Hasselback look and keeps the halves intact.
Mix the olive oil, garlic powder, onion powder, Italian seasoning, salt and pepper in a small bowl and brush it generously over the halves, working it into the cuts. Bake for 20 minutes.
Take the pan out, sprinkle the mozzarella and Parmesan over the top and bake for another 10 to 15 minutes, until the cheese is melted and bubbly. Garnish with basil before serving.
Tips That Make a Difference
- Slice evenly. A mandoline helps with even slices if you have one, but a sharp knife works fine if you take your time.
- Do not cut through. Leave the 1/4 inch at the bottom of every cut.
- Change the seasoning. Fresh thyme, rosemary or a dash of smoked paprika can go in with the oil mixture. Crushed red pepper flakes on top before baking add heat.
- Use a baking sheet with a rim, and a silicone or pastry brush to spread the oil mixture evenly.
Ways to Change It
- Bacon: sprinkle cooked bacon bits over the cheese before the final bake.
- Eggplant: use it in place of zucchini. The Hasselback cut works the same way.
- Other cheeses: cheddar adds sharpness and feta adds tang.
What to Serve With It
Garlic butter shrimp goes well with the cheesy zucchini, and so does creamy cauliflower mash as a low-carb stand-in for mashed potatoes. A salad of spinach and avocado gives a fresh contrast. To drink, try sparkling water with lemon or herbal tea.
Nutrition
One serving has approximately 150 calories, 13 grams of fat (3 grams saturated), 4 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 6 grams of protein and 300 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Prepare the zucchini and brush on the seasoning mixture a few hours in advance. Cover and refrigerate until you are ready to bake.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Can it be dairy-free?
Use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor in place of the mozzarella and Parmesan.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Hasselback Zucchini: Discover a Flavorful Twist!
Ingredients
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the zucchinis and slice them lengthwise into halves. Place each half cut-side up on the baking sheet.
Using a sharp knife, make evenly spaced cuts across each zucchini half, being careful not to cut all the way through (leave about 1/4 inch at the bottom).
In a small bowl, mix together the olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Brush the olive oil mixture generously over the zucchini halves, ensuring it seeps into the cuts.
Bake the zucchinis in the preheated oven for 20 minutes.
Remove the zucchinis from the oven and sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.
Notes
For added flavor, sprinkle crushed red pepper flakes on top before baking for a spicy kick.
You can substitute the cheeses with your favorites, such as cheddar or feta, for a different taste.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 150 calories |
| Sugar Content | 2g |
| Sodium Content | 300mg |
| Fat Content | 13g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 10mg |