Hasselback Zucchini with Lemon, Basil, and Feta

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!

Hasselback zucchini squash drizzled in evoo and topped with lemon, basil and creamy feta cheese. This speedy foil-baked side is sure to impress and SO easy to make!

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!

https://peasandcrayons.com/wp-content/uploads/2014/06/hasselback-zucchini-feta-lemon-basil-recipe-PEASandCRAYONSx-3246.jpg

Hasselback Zucchini with Lemon, Basil, and Feta

Hasselback Zucchini with Lemon, Basil, and Feta

Prep

Cook

Total

Yield 1

Ingredients

  • one large zucchini squash
  • 2-4 TBSP feta cheese, finely crumbled
  • 1-2 TBSP fresh chopped basil
  • 1/8 tsp garlic powder
  • 1/8 tsp paprika
  • a pinch of red pepper flakes [optional]
  • juice of one lemon wedge
  • olive oil, to taste
  • salt, to taste

Instructions

  1. 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.
  2. Wash and slice you zucchini, skin on, into thin slices, but not all the way through
  3. 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. I, um... broke my first one in half. Oops
  4. 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.
  5. Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.
  6. Set aside.
  7. 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.
  8. Add a little extra on top and close your foil pouch.
  9. Bake for 35 minutes for an al-dente zuke or 45-60 minutes for tender zucchini.

Courses side dish

Hasselback-style sliced zucchini squash drizzled in evoo and topped with lemon, basil and creamy feta cheese. This speedy foil-baked side is sure to impress and SO easy to make!

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

Hasselback zucchini squash drizzled in evoo and topped with lemon, basil and creamy feta cheese. This speedy foil-baked side is sure to impress and SO easy to make!

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!

Loaded Hasselback Zucchini

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Comments

Jen @ ChasetheRedGrape

Love it Jenn! The perfect summer side dish!

Erin @ The Spiffy Cookie

What a great idea to change up that potato side.

lbounds

I’m obsessed with feta so will definitely be trying this one out!

Emily @ Life on Food

I love this way to use zucchini. And the feta addition looks so great. I am totally making this next time I get my hands on zucchini.

lindsay cotter

um, whoa. that is all… drool

Jenn @ Peas and Crayons

annnnnnd I snorted. Hilar.

Meghan@CleanEatsFastFeets

Don’t you dare get a new Schtick. I like this one.

Elena

Made this last night and it was delish! I can’t wait to see what’s in store for tomorrow. If it’s cheesy I’ll be taking a bath in it, thank you.

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