Cheesy Hasselback Zucchini with Tomatoes
This beautiful oven-baked zucchini dish is sliced Hasselback-style and stuffed with fresh tomatoes and melted cheese. It’s Mediterranean-friendly, light yet satisfying, and can be served as a main vegetarian dish or a side. Soft zucchini, juicy tomatoes, and golden cheese make it irresistible.
Time Required
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
3 medium zucchini
2 large tomatoes (thinly sliced)
1½ cups mozzarella cheese (grated)
2 tbsp olive oil
1 tsp dried oregano or Italian herbs
½ tsp garlic powder (or 1 small garlic clove, minced)
Salt to taste
Black pepper to taste
2 tbsp grated parmesan (optional, for topping)
Instructions
1. Preheat oven
to 180°C (350°F). Line a baking tray with parchment paper.
2. Prepare zucchini:
Cut off the ends.
Make deep slices along the zucchini without cuttings all the way through (Hasselback style).
3. Season:
Brush zucchini with olive oil.
Sprinkle salt, black pepper, garlic powder, and herbs evenly.
4. Stuff:
Gently insert tomato slices into the cuts.
Add mozzarella cheese between the slices.
5. Bake (covered):
Cover loosely with foil and bake for 20 minutes.
6. Final bake:
Remove foil, sprinkle parmesan on top.
Bake uncovered for 10–15 minutes until cheese is melted and golden.
7. Rest & serve:
Let it rest for 5 minutes before serving.
Tips for Best Results
Use firm zucchini so it holds shape
Slice evenly for even cooking
Add a little cheese after first bake for extra melt
If zucchini releases water, drain excess before final baking
Frequently Asked Questions
Can I make it without cheese?
Yes! Use olive oil + breadcrumbs or crushed nuts instead.
Can I air-fry it?
Yes — air fry at 180°C for 18–22 minutes, add cheese in last 5 minutes.
Can I add protein?
Yes, add thin slices of grilled chicken or chickpeas between cuts.
Nutritional Information
Calories: 220 kcal
Protein: 12 g
Fat: 14 g
Carbohydrates: 10 g
Fiber: 3 g