Hasselback Zucchini with Tomato Sauce | IRRESISTIBLY Delicious Recipe

With summer in full swing, there is nothing better than a delicious zucchini dish. This Hasselback Zucchini with Tomato Sauce is just that. It’s packed with flavors, easy to make and all done in about 30 minutes. Serve it as a side dish next to some fried eggs or grilled fish for an incredible meal.

What makes this dish special is cutting the zucchini into an accordion-style cut. Which is known as a hasselback cut. This means that when you slice the zucchini, you don’t cut all the way through. The secret is to place them over some chopsticks or wooden spoons; this will prevent you from cutting all the way through.

To make the tomato sauce, I used canned tomato sauce. Which is very similar to passata. If you see your tomato sauce is too acidic, just add in some sugar, baking soda or even a dash of cinnamon powder.

TIPS & TRICKS to Make this Recipe: Make sure to gently flip the zucchini at the half-way point when baking. This way, it bakes all the way around. You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Hasselback Zucchini with Tomato Sauce

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Hasselback Zucchini with Tomato Sauce

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 196 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 medium-sized zucchinis
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1 can tomato sauce 15 oz / 425 grams
• 3 tbsp chopped fresh parsley 11 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper

Instructions

1. Place each zucchini over two chopsticks or wooden spoons, cut into slices that are 1 cm thick (a little over a 1/4 inch), making sure to not cut all the way through

2. Add the zucchinis over a baking tray that's lined with foil paper, brush 1 tbsp (15 ml) extra virgin olive oil all over the each zucchini and season with sea salt & black pepper, add into a preheated oven 425 F / 220 C, bake for 25 to 30 minutes or until just tender, making sure to gently flip them at the half way point

3. In the meantime, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

4. While the oil is heating, finely chop the onion and roughly chop the garlic

5. Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, 2 tbsp (8 grams) chopped parsley and season with sea salt & black pepper, mix together, then lower to a low heat

6. Once the zucchini is just tender, once again between 25 to 30 minutes, you can always pierce them with a toothpick, remove from the oven

7. Gently transfer the zucchinis into a serving dish, top off with the simmering tomato sauce, a kiss of grated cheese and some chopped fresh parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe

Nutrition Facts

Hasselback Zucchini with Tomato Sauce

Amount Per Serving

Calories 196 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 566mg25%

Potassium 894mg26%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 10g11%

Protein 6g12%

Vitamin A 1396IU28%

Vitamin C 49mg59%

Calcium 139mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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