Hasselback zucchini squash drizzled in evoo and topped with lemon, basil and creamy feta cheese. This quick and easy foil-baked side dish is sure to impress!
Sometimes recipes happen in my kitchen out of sheer necessity.
Like when I buy entirely too many zucchini at the farmer’s market and then cheese goes on sale that same week. Suddenly I’m stuck with a crisper full of zucchini, ten tubs of feta, and a husband who won’t stop laughing at me.
When I saw these hasselback-style zukes I knew what had to be done. It was basically the universe (or my fridge; same difference) giving me a sign.
I like when my fridge speaks to me. Well, except when she’s giving me the finger. Frida will occasionally forget shes a refrigerator and straight up freeze my OJ into a block of ice. Samesies for the spinach that I sometimes forget about and push towards the back. I probably should have just named her Elsa, eh?
Luckily I have grand plans for my bucket-o-zucchini!
Hasselback Zucchini with Lemon, Basil, and Feta
We love this sassy hasselback zucchini! The recipe is easily doubled, tripled, or quadrupled to feed a crowd; enjoy!
8 minPrep Time
30 minCook Time
38 minTotal Time
- 2 large zucchini squash
- 1/4-1/2 cup feta cheese, crumbled
- 1-2 TBSP fresh chopped basil, or to taste
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- a pinch of red pepper flakes (spicy + optional)
- juice of 1/4 a lemon
- olive oil, to taste
- salt and pepper, to taste
- fresh parsley to garnish (optional)
- Preheat oven to 425 degrees F, or start up your grill! You can oven-bake them or toss them on the grill (foil-pouch style, of course!) along with some burgers or brats. I had a small child wrapped around my ankle so I baked.
- Wash and slice you zucchini, skin on, into thin slices, but not all the way through
- Help guide the process by lining up a chopstick on either side of the squash and cutting until you hit the stick. Resist the urge to play the zucchini accordion-style when you're done. If it breaks, fret not. You now have MINI hasselback zucchini!
- Next grab your feta. You can leave it crumbled for texture or add it to a blender or food processor with a little bit of cream cheese or yogurt to make a creamy, cheesy spread. Both are delicious options; try one of each if you have extra squash handy.
- Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.
- Set aside.
- Lay your zucchini on a large sheet of aluminum foil and drizzle with olive oil and lemon juice, then smash as much of your feta mixture in between the zucchini rounds as you can, leaving a few tablespoons left over for topping after cooking.
- Close your foil pouch.
- Bake for 25-30 minutes for an al-dente zuke or 35-45 minutes for tender zucchini.
Hasselback Zucchini Tips + Tricks:
- Basil it up! For a fancy garnish sprinkle with chopped basil before serving.
- If at any point you accidentally break your zucchini while manhandling it, fret not! You now have mini hasselback zucchini which are equally as awesome as giant ones.
- Citrus crazy? Serve with extra lemon wedges for an extra burst of citrus flavor.
- No chopsticks? No problem! For easy slicing I suggest using chopsticks to halt the knife from going all the way thorough the squash. You could also use a pair of glass or stainless steel straws, the non-blade ends of two butter knives, or you can even use a pair of pens/pencils.
- Questions? Shoot me a comment below and I’d be happy to help! xo
I straight-up ADORE this hasselback zucchini recipe!
So much in fact, that I’ve actually started growing zucchini and basil in my garden so I have an excuse to put this sassy side dish into regular rotation around here. It goes great with everything!
Now if only feta grew on trees…
update: 2 years later and we still can’t stop making this sassified squash. Looooove it!
Try these fully loaded hasselback zucchini next!
- Mediterranean Bruschetta Hummus Platter
- Sriracha Seared Scallops
- Key Lime Pie Pancakes
- Bell Pepper Tacos
- 12 Tasty Salad Recipes