Baked Hasselback Zucchini was my tweak this Memorial Day weekend on the traditional Swedish hasselback potatoes. The food photos spread out over the internet for the weekend were mostly of barbecues, salads and potatoes. Not being a great fan of mashed potatoes, I decided to feed my desire for potatoes and fancy food with baked hasselback zucchini. The garlic topping with the fresh herbs…. Ooo La la!

Baked Hasselback Zucchini

Confession time again! While this foodilicious picture and description of my inspiration for the weekend makes it look like I had a super-productive weekend, it was quite the opposite. Not that I am claiming any weekend to be any different for that matter but some of them (40%?? No? ok 30% ? Alright 15% of my weekends are productive!). They say laughter is contagious, I say laziness is! I see my husband fast asleep at noon, I go right back to bed! I see him watch a movie and relax, I settle down right next to him. So, apart from looking at pictures and making these amazing baked hasselback zucchini, the rest of the weekend was take-out food, leftovers, some meagerly cooking, going to the movies and loads of staycationing! For those of you who were never introduced to this term before, Urban dictionary defines it as “A vacation that is spent at one’s home enjoying all that home and one’s home environs have to offer.” A cool way to describe days when you were too lazy to move your ass off the couch and eyes off Netflix! 😛

Baked Hasselback Zucchini

How cool was your weekend? Let me know with your comments 🙂 Back to the recipe, it is a very simple recipe with many options for customizing it. Just cut up the zucchini (vs the traditional starchy potato) like shown in the picture and the rest is a breeze. If you end up breaking the zucchini (like I did and put those in the background :P), don’t let that stop you. Just serve them up as “bite-sized baked hasselback zucchini”!

Baked Hasselback Zucchini

PS: You could also try throwing them on the grill (gently though). I have baked them. Please drop a comment if you do grill them. Would love to know how they turned out.

Here’s the recipe for

Baked Hasselback Zucchini


Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Serves: 3-4



  • 2 medium zucchinis
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic
  • 2 tsp fresh/dried thyme
  • 1 tbsp crushed red peppers (chili flakes)
  • 1/4 cup parmesan shreds
  • Salt to taste


  1. Cut up the zucchini into slices but not all the way through. Place two chopsticks n either side of the zucchini to guide you through.
  2. Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
  3. Crush the garlic and blend them all into a thick paste.
  4. Mix it with creamy, softened butter & olive oil mixture. Add the fresh/dried thryme and mix well.
  5. Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use half & save the reserves.
  6. Bake the hasselback zucchinis in a preheated oven at 425°F (220°C) for 45 to 60 minutes or until the outside is nice and crispy and the inside is tender.
  7. Halfway through the 60 min, brush with the remaining seasoned butter and continue baking.
  8. When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds and finish baking.

My Take:

You can substitute the thyme with rosemary or a mixture of Herbs too.

If you are not a crushed red pepper fan, use black pepper.

Yummily Yours'


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  1. Inspired!

  2. These make such a neat presentation! What a great idea!

  3. Delicious baked zucchini love to try them.

  4. What a great idea! I do love my potatoes, but I also love the idea of using zucchinis like this! Definitely a healthier alternative, and I am always looking for those 🙂

  5. This is a brilliant recipe! Reminds me of Ratatouille! Your recipe is so simple and so delicious to make.

  6. Saving lots of calories and carbs using zucchinni instead of potatoes. Looks delicous too.

  7. Love the idea of haaselback zucchini and it looks so fresh and delicious! Thanks for stopping by my blog.You have some lovely recipes too 🙂

  8. I love this low-carb, low-cal recipe and your presentation is beautiful. Delish!

  9. Wonderful presentation…good Job!!!

  10. Thank you Jaspinder

  11. Awesome presentation!! very tempting!!

  12. Can you tell me what the sauce (in above pic) is that you served with it is??

    thank you!

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  14. Hi Prash, just came across your website from Epicurean delights FB page…Apart from the super awesome recipes, I just love your style of narration …very homely n very friendly …and esp with this post, while I’m here wondering how these people are always cooking up such cool stuff, you made me feel comfortable with the netflix/couch/hubby effect/takeaways admit!! It sure doesn’t take away any of your greatness but just makes me feel less guilty and inspired 🙂 …I’m sure I’ll be one of your frequent visitors from now on 🙂

    • Hi Valli,
      Thanks a ton Valli 🙂 It made me very happy that you like my writing too. The admiration is mutual. You write well too! I was just reading your blog. It gave me the feeling of reading someone’s diary (we all love snooping don’t we? 😛 ) and that thing about the govt. sending you a list of taboo words cracked me up! 😀

  15. Amazing looking! Make the potatoes all the time who knew u could with zuchinn! Going to try it!

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  19. ah! prashanthi! i had to come back to this. Since i tried making this the first time, my husband, Karthik, he almost always wants to eat zucchini only this one way now. thanks and so much love!

    ps – the website looks so lovely and makes me hungry every time i look at it 😀

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  23. I’m looking at the dates and I feel like I’m late to the party!
    What a grand idea for the abundance of summer zucchini! can’t wait to try this recipe. Could you tell me if you wrap the zucchini in foil in the oven, or just open on parchment? I’m heading over to explore your website now. =)

    • Ha ha, when it comes to seasonal food, you are never late because it comes back again year after year! 🙂 I did not wrap it, just backed it open on a parchment paper.

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