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!
Course Side Dish
Cuisine Mediterranean
Keyword Hasselback Zucchini
Prep Time 8 minutesminutes
Cook Time 35 minutesminutes
Total Time 43 minutesminutes
Servings 2servings
Calories 47kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1large zucchini squash
2-4TBSPfeta cheese(finely crumbled)
1-2TBSPfresh chopped basil
⅛tspgarlic powder
⅛tsppaprika
⅛tspred pepper flakes(optional)
1-2tsplemon juice
olive oilto taste
saltto 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!