Cheesy Garlic Butter Hasselback Zucchini
This recipe turns simple zucchini into an irresistible side or vegetarian main course. Hasselback-cut zucchinis are layered with melty cheese slices and slathered with a rich garlic butter mixture. As they bake, the cheese melts and caramelizes, and the zucchini becomes tender and flavorful with crispy, golden edges.
It’s easy to make, low-carb, keto-friendly, and an absolute crowd-pleaser.
Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 3–4 (as side)
Ingredients
For the Hasselback Zucchini:
3 medium zucchini (uniform size)
150g (about 1½ cups) cheddar or mozzarella, thinly sliced
Salt & pepper, to taste
Garlic Butter Topping:
2 tbsp unsalted butter, melted
1 tbsp olive oil
2 cloves garlic, minced or grated
½ tsp dried oregano or Italian seasoning
½ tsp paprika (optional, for color)
¼ tsp salt
¼ tsp black pepper
Optional: 1 tbsp Parmesan cheese for extra topping
Instructions
Step 1: Prep the Zucchini
Preheat oven to 200°C (400°F).
Wash and trim the ends off the zucchini.
Place each zucchini between two wooden spoons or chopsticks, then slice crosswise every ¼ inch. The spoons prevent cutting all the way through.
Gently fan out the slices to open them slightly.
Lightly season with salt and pepper.
Step 2: Make Garlic Butter
In a small bowl, mix melted butter, olive oil, garlic, oregano, paprika, salt, and pepper.
Brush the mixture generously over the zucchini, making sure it gets into the slits.
Step 3: Add the Cheese
Insert thin slices of cheddar or mozzarella into the zucchini slits (every other or every slice for more cheesiness).
Sprinkle with a little Parmesan on top if desired.
Step 4: Bake
Place the zucchini on a parchment-lined or greased baking sheet.
Bake in the preheated oven for 25–30 minutes, or until zucchini is tender and cheese is golden and bubbly.
Step 5: Serve
Serve hot, optionally topped with fresh parsley, chili flakes, or a squeeze of lemon juice.
Tips
Cheese options: Sharp cheddar, mozzarella, gouda, or provolone all work well.
Crispier top: Broil for the last 2 minutes if you want extra crispiness.
Uniform slicing: Helps the zucchini cook evenly—use a mandoline if available for perfect spacing.
Extra flavor: Add a sprinkle of breadcrumbs mixed with Parmesan for a gratin-style finish.
Variations
Spicy version: Add red chili flakes or chopped jalapeños between slices.
Stuffed with protein: Add thin slices of cooked ham, pepperoni, or turkey for a more filling dish.
Vegan: Use plant-based cheese and vegan butter or olive oil only.
With tomato sauce: Add a spoon of marinara on top after baking for a pizza-style zucchini.
FAQs
Q: Can I make this ahead?
A: Yes. Slice and stuff the zucchini ahead of time, then refrigerate. Bake fresh when ready to serve.
Q: How do I keep zucchini from getting soggy?
A: Don’t overbake, and use medium-sized zucchini. Let them rest for 2 minutes before serving to allow moisture to settle.
Q: Can I air-fry these?
A: Yes, air-fry at 180°C (350°F) for 15–18 minutes, depending on the size of your zucchini and air fryer.
Nutrition (Per Serving – 1 stuffed zucchini)
Calories: ~210
Protein: 9g
Fat: 17g
Carbs: 6g
Fiber: 2g
Sugar: 3g
Sodium: 310mg
Conclusion
This Cheesy Garlic Butter Hasselback Zucchini is the perfect blend of health and indulgence—beautiful to serve and even better to eat. Whether you’re low-carb, vegetarian, or just love delicious veggie dishes, this recipe delivers bold flavor with minimal effort. Serve it as a side with grilled meats, or enjoy it as a main with a light salad or soup.