Discover the delicious zucchini recipe, until now a well-kept secret! This delicious Hasselback zucchini combines the elegance of Swedish Hasselback potatoes with the fresh, summery flavors of Mediterranean vegetables. With just a few simple ingredients and an impressive visual, this dish will become your new favorite way to enjoy zucchini.
Why this zucchini recipe is revolutionary
Traditional zucchini recipes often result in soft, flavorless vegetables, which many avoid. This chopping technique transforms simple zucchini into an elegant side dish, worthy of a restaurant, but requiring little culinary skills. Accordion cuts allow flavors to penetrate deep into the vegetable while creating a beautiful presentation that will impress all your diners.
Ingredients
For Hasselback zucchini:
2 large zucchini (about 500 g/1.1 lb total)
2 large eggs
60 ml (1/4 cup) vegetable oil
3 cloves of garlic, chopped
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
1 large carrot, julienned
2 medium potatoes, cut into thin slices
1 large tomato, cut into slices
1 red pepper, sliced
2 stalks of celery, chopped
80 g (2.8 oz) cheese (mozzarella or cheddar), grated
60 g (1/4 cup) canned tomatoes
2 tablespoons fresh parsley, chopped
For the balsamic icing:
40 ml (3 tablespoons) balsamic vinegar
1 teaspoon of honey
Juice of a lemon
1/4 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Step by step instructions
Preparing the zucchini
Start by washing the zucchini well and drying them thoroughly. Place each zucchini on a cutting board and make deep cuts about 5 mm (1/4 inch) apart, cutting them about 3/4. Be careful not to cut them completely: the bottom must remain intact to hold the zucchini together.
After cutting them, generously salt the zucchini and place them on absorbent paper for 15 minutes. This crucial step helps remove excess moisture and prevent the dish from becoming too runny. Dry the zucchini with additional absorbent paper to remove any salt residue.
Creation of balsamic icing
In a small saucepan, combine balsamic vinegar, honey, lemon juice, salt, pepper and paprika. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Continue cooking for 3 to 4 minutes, until the mixture reduces slightly and becomes shiny. Remove from heat and let cool.
Preparation of the vegetable mixture
Heat the vegetable oil in a large skillet over medium heat. Add the yellow and red onions and fry until translucent and slightly caramelized, about 8 to 10 minutes. Add the chopped garlic and continue cooking for a minute, until fragrant.
In another bowl, beat the two eggs with a pinch of salt and pepper. Add the julienned carrot, sliced potatoes, tomato, pepper, celery and canned tomatoes to the egg mixture. Mix everything well, making sure that all the vegetables are well coated.
Assembly and cooking
Preheat your oven to 180 °C (350 °F). Place the prepared zucchini in a baking dish and gently stuff them with the vegetable and egg mixture. Spread the cooked onions evenly over and between the zucchini.
Brush the entire surface with the prepared balsamic glaze, making sure it penetrates all incisions. Sprinkle with grated cheese, letting it flow into the gaps.
Bake for 25 minutes, until the zucchini is tender with a fork and the cheese is golden and bubbling. The vegetables must be cooked through, while maintaining a certain texture.
Final touches
Remove from oven and let cool for 5 minutes. Garnish generously with parsley and fresh dill before serving. Cooling allows the flavors to blend together and makes the dish easier to cut and serve.
Nutritional information
Per serving (for 4 people):
Calories: 245
Protein: 12 g
Carbohydrates: 28 g
Fiber: 6 g
Fat: 11 g
Vitamin A: 85% DV
Vitamin C: 65% DV
Calcium: 20% DV
Preparation time: 25 minutes
Cooking time: 25 minutes
Total time: 50 minutes
Servings: 4
Recipe variations and substitutions
Cheese alternatives
Replace the cheese with crumbled feta for a Mediterranean twist, or use goat cheese for a tangy flavor. Vegan alternatives include nutritional yeast or dairy-free grated cheese.
Protein additions
Turn this side dish into a main course by adding cooked ground turkey, chicken or vegetable protein between the zucchini pieces. Ground bacon or prosciutto will also work wonders for meat lovers.
Vegetable variations
Replace or supplement the vegetables with eggplant, yellow squash or mushrooms. Cherry tomatoes can replace regular tomatoes, and peppers of different colors add visual appeal.
Glaze modifications
Create an herb frosting by adding rosemary or thyme to the balsamic mixture. For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
Storage and reheating tips
Store leftover Hasselback zucchini in the refrigerator for up to three days in an airtight container. Reheat them in the oven to 160°C (325°F) for 10-15 minutes to maintain their texture. Avoid microwaving, as this may soften the zucchini.
This dish is best served immediately after cooking, when the cheese is still melted and the vegetables retain their vibrant colors. However, it can be prepared up to the cooking stage and stored in the refrigerator for up to 24 hours before cooking.
Presentation suggestions
This versatile dish pairs perfectly with grilled meats, roast chicken or fish. It also makes a great vegetarian main course with crispy bread and a fresh salad. Its colorful presentation makes it an ideal dish for dinners with friends or end-of-year celebrations.
For a complete Mediterranean meal, serve it with grilled lamb, quinoa pilaf, and yogurt and cucumber sauce. This dish also goes perfectly with Italian cuisine, accompanied by pasta or risotto.
Health benefits
Zucchini is an excellent source of vitamins A and C, potassium and antioxidants, while being naturally low in calories. Its preparation with hasselback requires little oil, making it a healthier alternative to traditional gratins or stews.
The variety of vegetables in this recipe provides a wide range of nutrients, including beta-carotene from carrots, lycopene from tomatoes, and fiber from all vegetables. Eggs provide high-quality protein and essential amino acids.
Frequently asked questions
Can I prepare this dish in advance? Yes, you can assemble the dish up to 24 hours before cooking. Cover well with plastic wrap and store in the refrigerator. Allow an additional 5 to 10 minutes of cooking time if cooking is done cold.
What should I do if my zucchini is cut irregularly? No need to look for perfect uniformity: slight variations in size contribute to the rustic charm of the dish. The main thing is not to cut all the way to the bottom.
Can I make this recipe without eggs? Absolutely! Eggs serve as a binder, but you can replace them with a mixture of cream cheese and milk, or even a vegan alternative like aquafaba mixed with a tablespoon of flour.
How to prevent zucchini from becoming too liquid? The salting and draining stage is crucial. Do not skip this step, as it helps remove excess moisture that would otherwise make the dish too soft. Make sure the zucchini is completely dry before stuffing them.
What is the best way to cut zucchini evenly? Place wooden spoons or chopsticks on either side of the zucchini as guides. This prevents your knife from cutting completely and helps maintain even spacing between cuts.
This little gem of a recipe proves that simple ingredients can give extraordinary results. The combination of tender zucchini, tasty vegetables and careful presentation makes this dish a real spectacle that no one would expect after such modest beginnings
