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 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.
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