Hasselback Zucchini with Lemon, Basil, and Feta

Hasselback zucchini squash drizzled in olive oil and topped with lemon, basil and creamy feta cheese. This quick and easy foil-baked side dish is sure to impress!

Hasselback Zucchini Squash with Lemon and Feta

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.

It was basically the universe (or my fridge; same difference) giving me a sign. I had never combined feta and zucchini before but it sounded oh so delicious.

Spoiler alert: IT WAS!

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?

Let it goooooooo!

Luckily I have grand plans for my bucket-o-zucchini!

Hasselback Zucchini with Lemon, Basil, and Feta

Hasslebacking your zucchini couldn’t be easier!

Below the recipe card I’ve included all my favorite tips and tricks, like using a handy dandy pair of wooden chopsticks for easy peasy zucchini slicing.

The recipe below makes yields one large zucchini’s worth of hasselback goodness. Feel free to double, triple, or quadruple as needed!

how to slice zucchini hasselback style:

For easy slicing I suggest using chopsticks to halt the knife from going all the way thorough the squash. Simply place a chopstick on either side of your squash and get slicing!

You could also use a pair of glass or stainless steel straws, the non-blade ends of two butter knives, or even a pair of pencils in place of the chopsticks.

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.

Questions? Shoot me a comment below and I’d be happy to help!

awesome extras

Basil it up! For a fancy garnish sprinkle with chopped basil before serving.

Citrus crazy? Serve with extra lemon wedges for an extra burst of citrus flavor.

Foil Baked Hasselback Zucchini with Feta

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!
5 from 16 votes
Course: Side Dish
Cuisine: Mediterranean
Keyword: Hasselback Zucchini
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 large zucchini squash
  • 2-4 TBSP feta cheese (finely crumbled)
  • 1-2 TBSP fresh chopped basil
  • tsp garlic powder
  • tsp paprika
  • tsp red pepper flakes (optional)
  • 1-2 tsp lemon juice
  • olive oil to taste
  • salt to taste

Instructions

  • 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. I, um… broke my first one in half. Oops
  • 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.
  • Add a little extra on top and close your foil pouch.
  • Bake for 35 minutes for an al-dente zuke or 45-60 minutes for tender zucchini.

Notes

The recipe makes yields one large zucchini’s worth of hasselback goodness. Feel free to double, triple, or quadruple as needed!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 47kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 192mg, Sugar: 1g, Vitamin A: 250IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 0.1mg

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:

Five years later and we still can’t stop making this sassified squash. It’s one of my favorite recipes to make with zucchini, hands down!

More Tasty Zucchini Recipes to Try:

Have some extra zucchini squash on hand? Try these fully loaded hasselback zucchini next!

  1. NEW! Pumpkin Zucchini Muffins
  2. Zucchini Casserole
  3. Baked Buffalo Zucchini Chips
  4. Cheesy Hasselback Zucchini Pizzas (love these!)

Hungry for More?

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions & Reviews

  1. 5 stars
    This was scrumptious! I put on the grill with smoked pork chops I was grilling. The tip to use chopsticks to line up the hasselback cut was very helpful. I believe this will become a summer staple for us.

  2. 5 stars
    Very good, and a nice light side veggie, that is easy to do in the foil wrap. I made it with a yellow squash and a zucchini. Pretty too!

  3. 5 stars
    We all love this recipe. Melted extra fata on it at the end of cooking time. Put a few roasted pine nuts on top also, for a little crunch. Will make it many more times since we grow zucchini.

    Thank you for this recipe,
    Crnaturegirl

    1. Such lovely toppings for the hassle back zucchini! I’m so glad you enjoyed the recipe and plan on making it again – thank you!

  4. That looks like a great the way you cooked that. You might want to try this, add some sliced onions and a packet of seasoning from the chicken Ramen Noodles. I have cooked this on the stove top and sometimes mix with yellow squash.

    Sometimes when I make shish ka bobs, I sprinkle them with Mc Cormicks Zesty Herb seasoning. My husband would tell me that it tastes like it’s from a restaurant.

  5. 5 stars
    Ahhhh, what an amazing find! I absolutely loved this. Some of my favourite flavours, and impressive but much easier to make than hasselback potatoes.
    Thank you – will be making again!

  6. 5 stars
    I just love hasslebacking veggies, not only do they look fancy, but they always end up just perfectly cooked. These zucchini were no different, and that cheese topping is just out of this world delicious!

  7. 5 stars
    Great idea. My garden has produced lots of zucchini and I made my own feta last week – came out nice and creamy! So I googled zucchini and feta and found this lovely recipe. Will have it for tea tonight. Thanks for sharing. ?

  8. 5 stars
    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.

  9. 5 stars
    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.