Go Back
+ servings
0 from 0 votes
Hasselback Zucchini Parmigiana
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 6
Calories: 96 kcal
Author: Chad Montano
Ingredients
Instructions
  1. Preheat oven to 425 degrees F. Heat olive oil in skillet over medium heat. Add onion and cook 3-4 minutes. Add garlic and sauté for another 2 minutes. Add marinara sauce and some fresh basil leaves. Mix well to combine.
  2. Bring sauce to boil, then reduce to simmer. Add tomatoes, 1/4 cup of Parmesan cheese, salt and pepper. Mix well. Cook for 3-5 minutes, then remove from heat.
  3. Slice zucchini thinly in hasselback style, about ¼-inch apart along full length of zucchini, stopping before cutting through. (Tip: Position zucchini between two chopsticks to prevent knife from slicing completely through.) Repeat for second zucchini.
  4. In bowl, combine 1/4 cup Parmesan cheese and breadcrumbs. Mix well.
  5. In baking dish, spread sauce and arrange zucchini side by side in center. Sprinkle breadcrumbs and Parmesan mixture over zucchini. Arrange mozzarella slices on top of sauce.
  6. Bake 20 minutes, then broil 5 minutes until cheese is golden-brown. Top with fresh basil to serve.
Recipe Notes

Get the ingredients you need to create this masterpiece!

Nutrition Facts
Hasselback Zucchini Parmigiana
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 271mg11%
Potassium 278mg8%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 345IU7%
Vitamin C 19mg23%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.