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    Accueil » Seasons » Summer

    Hasselback zucchini

    Publié le : May 25, 2023 · Modifié le : Nov 10, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    These delicious Hasselback zucchinis sprinkled with herbs and garlic, and gratinated with Parmesan cheese are as tender as they are easy to make. Simple and fun, they're perfect for making with children, and the pretty accordion shape will make a superb impression on your table.

    Hasselback zucchini au gratin with Parmesan cheese.

    Inspired by my Hasselback potatoes, they're absolutely delicious and slightly crispy on top, thanks to the baked Parmesan.

    Table des matières
    • 💙 Why you'll love them
    • 🥒 Ingredients
    • ✅ Vegan and dairy-free version
    • 🥰 Chef's tips
    • 💡 Frequently Asked Questions
    • ❄️Storage
    • 😋 Other veggie gems
    • 📖 Recette

    💙 Why you'll love them

    • They're child's play to make, yet refined and delicious!
    • All you need isa handful of ingredients.
    • This recipe is gluten-free (just check that your fleur de sel and pepper are gluten-free).
    Hasselback zucchini au gratin with Parmesan cheese.

    🥒 Ingredients

    These are the main ingredients, and the quantities can be found in the recipe card below.

    • Zucchini: green or yellow, treat yourself! They are in season from May to October inclused.
    • Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
    • Fats: the combination of butter and oil gives a crispier finish.
    • Spices: pepper and paprika.
    • Aromatic herbs: thyme, oregano and rosemary.
    • Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute - it's so much better!
    • Flower of salt
    Hasselback zucchini au gratin with Parmesan cheese.

    ✅ Vegan and dairy-free version

    To make this recipe vegan and dairy-free, replace the Parmesan with the vegan cheese of your choice.

    🥰 Chef's tips

    1. To cut Hasselback zucchini properly, use Chinese chopsticks: simply place each zucchini between two chopsticks and score them.
    2. Please note that oven cooking times will vary according to the size of your zucchinis. The yellow ones are often smaller and thinner than the green ones. And green ones come in all sizes!

    💡 Frequently Asked Questions

    Can I garnish Hasselback potatoes?

    Of course: cheeses, charcuterie, vegetables...be creative with your tastes!

    How do you cook Hasselback potatoes?

    Bake for about 1 hour.

    Hasselback zucchini au gratin with Parmesan cheese.

    ❄️Storage

    Once cooked, they can be stored for up to 3 days in an airtight container in the fridge.

    To reheat them, prefer the oven to the microwave, which may soften them.

    😋 Other veggie gems

    • Italian-style eggplant involtini with 3 cheeses
    • Shakshuka (tomatoes, runny eggs and spices)

    If you make these Hasselback zucchinis, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Courgettes Hasselback gratinées au Parmesan.
    Pas encore de vote

    Hasselback zucchini

    These delicious Hasselback zucchinis sprinkled with herbs and garlic and gratinated with Parmesan cheese are as tender as they are easy to make.
    Servings 4 servings
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins

    Ingredients

    • 4 large zucchinis
    • 2 garlic cloves
    • 2 teaspoons unsalted butter
    • 1 teaspoon olive oil
    • sea salt to taste
    • black pepper to taste
    • 2 tablespoons thyme
    • 2 tablespoons oregano
    • rosemary
    • ½ teaspoon ground sweet paprika
    • 1 cup Parmesan cheese freshly grated
    Metric - US Customary

    Instructions

    • Wash your zucchini well. One by one, place them between chopsticks and score them. Preheat your oven to 355°F/180°C in natural convection/static heat mode, top and bottom.
    • Place ¾ cup freshly grated Parmesan in a dish, then add the zucchinis, herbs, paprika, finely minced garlic cloves, sea salt and pepper.
    • Dot each zucchini with butter and drizzle with olive oil. Bake for 1h to 1h10 (depending on the size of your zucchini), until tender.
    • Top with the remaining Parmesan cheese and cook for a further 5 minutes, until it melts.
    Author: Marie Compain
    Course: Sides, Vegetables
    Cuisine: Swedish
    Keyword: crispy, delicious, tender
    Régime: Gluten-free

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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