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.

This Post Has 3 Comments

  1. Jayda Home

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

    1. chowtimes

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

      1. Jayda

        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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