When Zucchini Needs a Better Plan
By the middle of zucchini season, simply slicing and sautéing another one can feel a little uninspired. This dish gives zucchini a more substantial role without trying to disguise it. It still tastes like zucchini, but now it has crisp edges, pockets of Parmesan and garlic, a buttery breadcrumb topping, and a fresh tomato sauce underneath.
It looks impressive coming out of the oven, yet the idea is wonderfully uncomplicated: take a familiar summer vegetable and give all that seasoning somewhere to go.
Why the Hasselback Cut Works
Cutting the zucchini almost—but not completely—through creates dozens of small spaces for the butter and Parmesan breadcrumbs. It also exposes more surface area to the heat, helping the zucchini roast instead of merely softening beneath the topping.
The uncut bottom holds the zucchini together and gives the finished dish its accordion shape. Chopsticks or wooden spoon handles placed along the sides act as a simple cutting guide. If the knife does slip through, there is no real harm done. The shorter pieces will taste exactly the same.
The Tomato Sauce Is Part of the Dish
The zucchini does not merely come with tomato sauce; it roasts in it. The sauce bubbles around the zucchini while the top remains exposed, giving you tender zucchini underneath and golden Parmesan breadcrumbs on top.
Roasting cherry tomatoes with onion, garlic, herbs, and balsamic vinegar creates a sauce with a fresher, more concentrated flavor than a long-simmered red sauce. You can blend it until smooth or leave it a little rustic. When you want to shorten the preparation, 2 cups of homemade marinara can take its place.
More Than a Vegetable on the Side
Serve this alongside grilled chicken, steak, pork, or Italian sausage, or make it the center of a lighter dinner with crusty bread and a salad. The tomato sauce also makes it a natural match for pasta or creamy polenta.
Ricotta, fresh mozzarella, or browned Italian sausage can be added to the sauce when you want something heartier, but the zucchini, Parmesan topping, and roasted tomato sauce are enough to make the original dish feel complete.
Parmesan Crusted Hasselback Zucchini
Ingredients
Tomato Sauce
- 2 pints cherry tomatoes
- 1 small red onion, cut into wedges
- 3-4 cloves garlic smashed
- 3-4 sprigs fresh thyme
- 1 Tbsp balsamic vinegar
- 1/4 tsp kosher salt
- a few grinds from the pepper mill
- 1/2 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- Alternatively, replace the roasted tomato sauce with 2 cups homemade marinara
Zucchini
- 4-5 medium zucchini washed
- 4 Tbsp melted butter
- 1 cup bread crumbs
- 1/2 tsp freshly cracked pepper I like my mixed pepper blend
- 3 cloves garlic minced
- 1 tsp Paprika
- 1 tbsp Italian seasoning
- 1/2 tsp kosher salt
- 1 cup freshly grated parmesan cheese
Garnish Options
- 1/2 cup freshly grated parmesan cheese
- 6-8 fresh basil leaves cut into ribboons
Instructions
Roast the Tomato Sauce
- Preheat the oven to 400°F.Add the cherry tomatoes, red onion, garlic, thyme, balsamic vinegar, salt, pepper, crushed red pepper, oregano, and olive oil to a 9-by-13-inch oven-safe baking dish. Toss until evenly coated.Roast for 35–40 minutes, or until the tomatoes have burst and the onion is tender.Remove the thyme sprigs. Carefully transfer the roasted vegetables and their juices to a food processor or blender. Blend until smooth, or pulse a few times for a more rustic sauce.
Prepare the Zucchini
- While the tomatoes roast, make crosswise cuts about ¼ inch apart along each zucchini, cutting almost—but not completely—all the way through.Place a chopstick or the thin handle of a wooden spoon on either side of the zucchini to prevent the knife from cutting through the bottom. If a zucchini breaks, that is fine; simply cook the shorter pieces alongside the others.Place the zucchini in a shallow dish. Brush with the melted butter, working the butter between the slices.Combine the breadcrumbs, ½ cup Parmesan, garlic, Italian seasoning, paprika, salt, and pepper.Gently work some of the breadcrumb mixture between the zucchini slices, then press the remaining mixture over the tops.
Assemble and Bake
- Spread the roasted tomato sauce in the bottom of the same baking dish.If using marinara instead, spread 2 cups in the bottom of the dish.Arrange the zucchini over the sauce and drizzle over any melted butter remaining in the dish.Bake at 400°F for 30–40 minutes, or until the zucchini is tender and the breadcrumb topping is golden brown.