Looking for a new and exciting way to enjoy zucchini? Look no further than this mouthwatering dish – Hasselback zucchini roasted in tomato sauce and covered with parmesan and bread crumbs. Not only does it sound impressive, but it tastes even better!
Hasselback zucchini, also known as accordion zucchini, is a fun and unique way to prepare this versatile and nutritious vegetable. The zucchini is sliced in a “fan” shape, allowing for more surface area to be roasted and creating a beautiful presentation. It also allows for the flavors of the seasoned breadcrumbs to seep into every crevice of the zucchini, making each bite bursting with flavors.
Parmesan Crusted Hasselback Zucchini
Hasselback zucchini is a delicious and flavorful dish where zucchini is sliced in a "fan" shape and roasted in a rich, tangy tomato sauce. The zucchini is then topped with savory parmesan cheese and crispy bread crumbs, adding a satisfying crunch to each bite. This dish is a perfect combination of textures and flavors, making it a delightful addition to any meal.
Ingredients
Tomato Sauce
- 2 pints cherry tomatoes
- 1 small red onion cut into quarters
- 3-4 cloves g 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
- If you prefer to use marinara here is the recipe
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
Tomato Sauce
- Preheat your oven to 400°F
- In an oven-safe casserole dish, I use my 9 by 13 cast iron casserole pan
- Toss all of the sauce ingredients and roast in the oven for 35-40 minutes
Zucchini
- Slice crosswise cuts into the zucchinis, about 1/8-inch to 1/4-inch thick, carefully cutting nearly through but not all the way through the bottom. You can use chopsticks or the thin handles of wooden spoons by placing them on both sides of the zucchini to keep the knife blade from cutting through. Try to keep the bottoms intact. But if it breaks, that's ok. You'll just have a shorter piece of zucchini to eat.
- Place the zucchini in a dish and brush it with the melted butter, using a brush to help the butter get inside the slices you made.
- In a food processor add the rest of the ingredients and process with just a few pulses just to make sure everything is well incorporated.
Putting it all together
- Remove the tomatoes from the oven and let cool briefly
- Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. Remove the thyme. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- In the pan you roasted the tomatoes in spread the tomato sauce along the bottom.
- At this point, you could mix in some browned Italian sausage if you like or spoon some ricotta over or even mozzarella. This is all optional
- You can also spread 2 cups of marinara if you choose not to roast your own sauce.
- Add the zucchini to the red sauce and pour over any excess butter
- Spread the breadcrumb mixture evenly over the zucchini and place back in the 400° oven 25. to 30 minutes
- Garnish with the parmesan and basil, optional
Tried this recipe?Let us know how it was!