Hasselback Zucchini with Lemon, Basil, and Feta
User Reviews
5
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Prep Time
8 mins
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Cook Time
35 mins
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Total Time
43 mins
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Servings
2 servings
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Calories
47 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Hasselback Zucchini with Lemon, Basil, and Feta
Description
Hasselback Zucchini with Lemon, Basil, and Feta offers a unique way to prepare zucchini by slicing it finely without cutting through, creating an accordion-like effect that is both visually appealing and functional. The feta mixture, spiced with garlic powder, paprika, and red pepper flakes, is either crumbled over or blended into a creamy spread to be nestled between the slices. Baking or grilling at 425°F softens the zucchini while allowing the flavors of lemon juice and fresh basil to penetrate. The olive oil adds moisture and richness, complementing the tangy and slightly spicy feta topping. The end result is a tender vegetable dish with bursts of herbaceous and savory notes, suitable as a side or light meal addition.
This preparation pairs well with grilled meats or can be enjoyed on its own as a vegetarian option. The precise slicing technique requires care to avoid breaking the zucchini, guided by chopsticks or a similar tool. Adjustments to quantity can be made easily by multiplying ingredients to match the number of zucchinis desired.
The recipe yields one large zucchini portion, and the nutrition information should be adjusted accordingly if scaling up the recipe. The option to blend feta with cream cheese or yogurt offers variation in texture, from crumbly to creamy, catering to personal preference.
Ingredients
- 1 zucchini large
- 2-4 TBSP feta cheese (finely crumbled)
- 1-2 TBSP basil fresh, chopped
- ⅛ tsp garlic powder
- ⅛ tsp paprika
- ⅛ 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
- Use chopsticks or similar tools to avoid slicing through the zucchini completely and maintain the hasselback form.
- Try both crumbled and blended feta preparations to discover your preferred texture and flavor intensity.
- Adjust the amount of red pepper flakes to control the dish's spiciness.
- Scale ingredient quantities up easily to prepare multiple zucchinis for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 192mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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