Seems we can’t walk around a corner these days without tripping over zucchini. Am I right?!
And although very popular and crazy plentiful this time of year – zucchini is not a veggie that is all that exciting on its own, well, it’s actually not a veggie…it’s a fruit, but typically presented as a savory element, it’s something I mostly dream about all dressed up with salty crispy cheesy adornment. I never crave zucchini steamed, however – stuffed, breaded, fried, grilled and hasselbacked (never to be confused with Hasselhoffed) and sprinkled with Italian flavors, gets my attention every time.
This Hasselback Zucchini with Parmigiano Gremolata is a side-dish that goes beautifully with any protein you find yourself grilling these days.
What this traditional gremolata – lemon zest, minced garlic and chopped fresh parsley, along with a healthy dose of grated Parmigiano – does to our zucchini – ahhh – makes tripping over veggies worth it.
Why hasselback you might ask? Think about it…there’s that much more square footage for butter to melt in and soften the razor thin slices that will soon become the canvas for crispy bits of lemon scented garlic and parsley. And don’t even get me started on the cheesy bite of Parmigiano that melts in while it’s baking.
Plus… It’s fun. It’s appealing. It’s simple. If you possess two wooden spoons or a pair of chopsticks, you have the tools necessary to cut slices without going straight through. Line your spoons on each side and slice down to create an accordian-like zucchini.
Once sliced – go ahead and dot, pour, brush, paint (whatever it takes!) melted butter over top and bake on very high heat for a short spell, then pull ’em out and blanket them with gremolata.
These babies will go back in the oven for some final baking, ultimate crisping, and flavor enhancing.
So maybe we ate them straight from the baking dish as they exited the oven.
Well, that’s not entirely true…it was straight from the oven after another generous sprinkling of Parmigiano and a shake or two of red pepper flakes…
And then we dove in… Yes!
That’s how I recommend doing it, my friends!
Buon Appetito!
Print
Hasselback Zucchini with Parmigiano Gremolata
- Category: Side Dish
Ingredients
- 1 lemon
- 1/3 cup finely chopped parsley
- 3 – 4 cloves garlic, chopped
- 2/3 cup grated Parmigiano, divided
- 1/3 cup melted butter
- 2 medium sized zucchini
- Red pepper flakes, to taste
Instructions
- Preheat oven to 425 F.
- Using a vegetable peeler, remove lemon peel in strips and mince the peels.
- In a small bowl combine the peel, chopped parsley, chopped garlic and Parmigiano. Set aside.
- Cut the zucchini hasselback style. Place two wooden spoons or chopsticks on each side of the zucchini and slice down to create an accordian effect.
- Pour melted butter over zucchini and bake for 45 minutes.
- Remove from oven and lower the heat to 350.
- Sprinkle gremolata over zucchini and place back in the oven for another 15 – 30 minutes.
- Remove from oven and sprinkle remaining Parmigiano and red pepper flakes on top.
- Serve warm.
What? You want your zucchini sweet? Got you covered…
Zucchini & Olive Oil Bread with Lemon Crunch Drizzle
Have fun!
Ciao!
You’re right, I’m over my head in zucchini right now and this recipe is the perfect solution. Anything with melted butter poured over it is a win, and then you went ahead and topped it with gremolata!!!
Indeed! When a recipe begins with melted butter – you know it’s gonna be good! Thanks, Kari!
Ahhh this looks amazing!!! SO fresh and delicious!! What a fun recipe!! 🙂
Thanks, Cailee! 🙂
I have never seen zucchini hasselbacked before and I’m completely and utterly smitten, Annie!!! Hasselback anything- just YESSS! Because you are right, so much square inch of yum to main ingredient = bring it on!!!! I LOVE that you stuffed these with gremolata!! OMG I can just taste the flavors simply looking at your gorgeous photos! This will be happening in my kitchen! And I happen to have a surplus of zucchini currently!! Score!!! <3 Pinned! Cheers, pretty! Xo
Just love gremolata!! And as it bakes it crisps! Nothing like those little crunchy bits of goodness! Thanks, friend! xo
This looks like the most delicious preparation of zucchini I have ever seen! I’m totally sold! Yum yum yum :).
Yes! These would go well with those beautiful salads you’re making! Thanks, Annie!
I didn’t know zucchini is a fruit! Love that! OMGeee this is so smart, Annie! My heart skipped at beet at gremolata… oh how I love thee! And yes… the zucchini is falling out of my fridge when I open it, so I need more ways… NEED more ways to eat it up! Thank you for this my dear!
Hope you enjoy, my friend! Keep that zucchini coming, I say!
Oh Annie, you totally know how to do zucchini right! This looks absolutely mouthwatering! I seriously want to dive right into that gorgeous dish! I love zucchini but hasselback zucchinis are where it’s at from now on! 🙂
Hahah – they are where it’s at! Love that, Kelly! Thanks, dear! 🙂
Oh man Annie you out did yourself this time!! These Zucchini Hasselbacks look out of this world. I saw them around the web today and kept wanting to see who made them. Then I come to comment on your site and Wha-la I see these gorgeous babies. Pinned and need to make asap!! 🙂
hahah! Well, isn’t that a hoot! Thanks for stopping by, my friend! 🙂
I love this recipe idea, Annie! Zucchini is one of my favourite summer veggies! Loving the sound of that parmesan topping!
Thank you, Jess! 🙂
You just can’t go wrong with smothering a fruit with melted butter and cheese! I don’t think I have ever craved a steamed zucchini either. And why in tarnation would I when I can have it this way? And Hasselhoffed? LOL! That’s hilarious!
You can’t go wrong where butter and cheese are concerned – ever! Thanks, friend!! Happy weekend!
I’m actually a huge fan of zucchini, it’s one of my favorite quick side dishes. But I never thought to prepare it in a hasselback style or to pair it with gremolata, it sounds absolutely delicious! Next time I make zucchini, I’m making it this way!
Awesome! I think you’ll really like it, Kathleen! Happy Friday! 🙂
I did not know zucchini was a fruit! That’s crazy! I thought it was a squash. This looks so delicious and I think I would have to crumble a bit of bacon on top 🙂
Okay – why didn’t I think of that??!! Yes, bacon! Thanks, friend! 🙂
What a brilliant idea Annie, I love this! Now if I make it this way, hubby might just eat Zucchini! lol
Wouldn’t that be wonderful! Hahah! Good luck!! 🙂
Annie, this is a fun, inventive recipe. I’ve seen hasselback potatoes but never zucchini. What a great way to give the ubiquitous summer zucchini so extra pizzazz. Definitely trying this!
Thanks, Geraldine…this is a fun one! And the longer you bake it – the crispier it gets, giving it even more pizzazz!! 🙂
That’s true about zucchini – they could be tricky to handle. But once properly seasoned and jazzed up, they’re so good! And you managed that perfectly, Annie. Cheese, garlic, parsley, and lemon…they’re the good friends of any zucchini!:) looks delicious!
Thanks, Ben! These ingredients really do get along!
I love this idea, Annie! Simply brilliant! These really look like the most tastiest zucchinis. Love the touch of Parmesan, too!
Thank you, Gayle! I’m sure you know by now how much I love Parmigiano!! It makes all the difference!
This look delicious! I have some gorgeous zucchini in my fridge that’s waiting for this recipe 🙂 Pinning!
That is happiness! Have a lovely weekend, Medha! 🙂
Zucchini are indeed a bit boring on their own. My they magically come to life if rightly cooked.
Good choice of ingredients!!
Thank you, Emanuele! I agree! And I appreciate your stopping by! 🙂
These look gorgeous Annie! Such a great idea! Need to try them this weekend!
Thanks, Mira! I think you’ll really like it! Enjoy, my friend!
You had me laughing at the first sentence!
I love to make hasselback potatoes and this zucchini version with the gremolata is genius Annie. Love it. The flavors and simplicity of this beauty of a side dish are fantastic.
Oh and if you like, search “hasselback” on my site, I have a neat kitchen hack you might check out for the potato version, too.
Yes! Thank you…I’ll head over as soon as I’m finished with this sentence! 🙂
Thanks so much, Kevin! I’m not sure what I enjoy more – its flavor or its comforting aroma that perfumes the kitchen as its baking…amazing!
I usually grill my zucchini, but I also grill potatoes sliced in a similar fashion so I think I just might have to try zucchini like this on the grill too.
That’s a great idea! I’ll be trying that! 🙂