How to Make Hasselback Zucchini

Is there ANYTHING that can’t be cooked hasselback style? We’ve already seen chicken, potatoes and apples, which means we have the main dish, the starch, and dessert covered. Only thing missing? A veggie side! This hasselback zucchini is filling that role SO well, with its cuts packed full of incredible, cheesy, garlic-and-Parmesan flavor. It’s not only got us wondering if there’s anything that can’t be hasselback, it also has us thinking: why would you want anything else? You’ll feel the same when you watch THIS from Eating Well Magazine.


Serves 4
Prep Time: 15 minutes
Total Time: 40 minutes


– 1 tablespoon extra-virgin olive oil
– 1 teaspoon finely-chopped fresh oregano (or ½ teaspoon dried)
– ¼ teaspoon garlic powder
– ¼ teaspoon salt
– ¼ teaspoon ground pepper
– 4 small zucchinis (about 1 pound total)
– ⅓ cup shaved Parmesan cheese, large pieces broken in half

How amazing does that zucchini look?! Don’t you think it would be a great healthy alternative to garlic bread when you’re craving a cheesy side full of garlic and spice? If you agree and want to give it a try, grab your copy of the full printable recipe over on the Eating Well Magazine site and tell us how it turns out for you!