Description
This Insanely Good Garlic Parmesan Hasselback Zucchini is roasted in a rich garlic butter sauce and topped with freshly grated Parmesan cheese. Tender, flavorful, and easy to make, it’s the perfect side dish for everything from grilled chicken to holiday dinners.
Ingredients
Scale
- 4 medium zucchini
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F. Lightly grease a white baking dish.
- Place each zucchini between two wooden spoons or chopsticks. Using a sharp knife, slice the zucchini into thin slices about ⅛-inch apart, being careful not to cut all the way through.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Arrange zucchini in the prepared baking dish.
- Brush the garlic butter mixture generously over the zucchini, allowing some of the garlic and butter to seep between the slices.
- Bake for 20 minutes.
- Remove from the oven and sprinkle Parmesan cheese over the zucchini, gently tucking some cheese into the slices.
- Return to the oven and bake an additional 10 to 15 minutes, or until the zucchini is tender and the cheese is golden brown.
- For extra browning, broil for 1 to 2 minutes at the end of cooking.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Freshly grated Parmesan melts and browns much better than pre-shredded cheese.
- Medium zucchini work best and hold their shape while baking.
- For extra garlic flavor, add 2 additional cloves of garlic to the butter mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for best texture.
- Prep Time: 10 MINUTES
- Cook Time: 35 MINUTES
- Category: Side Dish
- Method: Roasting
- Cuisine: American