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Hasselback Zucchini with Lemon, Basil, and Feta
5 from 45 votes

Hasselback Zucchini with Lemon, Basil, and Feta

This recipe prepares a hasselback-style zucchini, sliced thinly but not all the way through, allowing the lemon juice, basil, and a spiced feta mixture to infuse the vegetable as it bakes or grills. The feta can be used crumbled for texture or blended for a creamy filling, seasoned with garlic powder, paprika, and optional red pepper flakes. The dish features a tender zucchini with flavorful layers enhanced by fresh herbs and tangy lemon, served as a vegetable side or light snack.

Prep Time
8 mins
Cook Time
35 mins
Total Time
43 mins
Servings: 2 servings
Calories: 47 kcal
Course: Side Dish
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Wash and slice you zucchini, skin on, into thin slices, but not all the way through
  3. 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
  4. 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.
  5. Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.
  6. Set aside.
  7. 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.
  8. Add a little extra on top and close your foil pouch.
  9. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 47

% 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.