Garlic-Parmesan Hasselback Zucchini

The South Arm Community Kitchen made some Garlic-Parmesan Hasselback Zucchini with the zucchini donated by the Richmond Sharing Farm.



  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried ones
  • 1 teaspoon finely chopped garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small zucchini
  • 1/3 cup shaved Parmesan cheese, large pieces broken in half


Source: this recipe is adapted from Eating Well

Makes 4 servings

Serving size: 1 zucchini


IMG_9059Combine garlic, oregano, olive oil, salt and pepper in a small bowl. Mix well and set aside.
IMG_9056Shaved Parmesan cheese with a vegetable peeler.
IMG_9055Using the hasselback technique, cutting partially into a whole zucchini every 1/4 inch or so. You can use two wooden spoons or chopsticks on each side of the zucchini to help with the cutting to prevent accidentally cutting through.
IMG_9060Place the zucchini on a parchment lined baking sheet.

Brush the zucchini with the olive oil mixture.

IMG_9061Place a slice of the shaved Parmesan in each slit.

Bake at a 425F oven 25 to 30 minutes or until zucchini is tender.

3 thoughts on “Garlic-Parmesan Hasselback Zucchini

  1. This looks amazing! and easy!!! What is the accompanying side next to it though? It looks so delicious as well.

    • Hi Jayda, it’s sweet and savory Swiss Chard which I will blog tomorrow. I’m glad you like the recipes.

      • Thanks! I have been a devout follower of you and Ben for years and really appreciate you sharing your experiences and recipes.

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