Grilled hasselback zucchini is a fun and flavorful way to get kids excited about eating vegetables. The thin, accordion-style slices allow seasoning and cheese to melt into every bite, creating a tender yet slightly crisp texture that appeals to younger palates. This recipe is simple to prepare and perfect for summer cookouts or quick weeknight dinners.
Ingredients
- 2 medium zucchinis (about 8 inches each)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley (optional)
- Cooking spray or extra olive oil for the grill grates
Instructions
- Preheat your grill to medium heat, about 350°F to 375°F (175°C to 190°C). Lightly oil the grill grates to prevent sticking.
- Wash the zucchinis and pat them dry. Place one zucchini on a cutting board. To create the hasselback effect, make thin slices about 1/8 to 1/4 inch apart, cutting almost all the way through but leaving about 1/4 inch at the bottom intact so the slices stay connected. Repeat with the second zucchini.
- Brush each zucchini generously with olive oil, making sure to get some oil between the slices. Sprinkle salt, pepper, and garlic powder evenly over all sides and inside the slits.
- Place the zucchinis on the preheated grill. Cover and cook for about 10-12 minutes, turning occasionally to ensure even grilling. The zucchinis should be tender but still hold their shape.
- Carefully open the grill lid and sprinkle shredded mozzarella and Parmesan cheese between the slices of each zucchini. Close the lid and grill for an additional 3-5 minutes, or until the cheese melts and bubbles.
- Remove from the grill and sprinkle with fresh parsley if using. Let cool for a couple of minutes before serving to avoid burning little mouths.
Tips
- Substitutions: You can swap mozzarella for cheddar or Monterey Jack for different flavors. Use nutritional yeast as a dairy-free cheese alternative.
- Knife safety: To avoid cutting all the way through the zucchini, place chopsticks or wooden spoons on either side as a guide when slicing.
- Storage: Store leftover grilled hasselback zucchini in an airtight container in the refrigerator for up to 3 days.
- Common mistake: Overcooking can make zucchini mushy. Aim for tender but still slightly firm slices to keep texture appealing to kids.
Serving Suggestions
This kid-friendly grilled hasselback zucchini pairs well with grilled chicken fingers, turkey burgers, or even a simple pasta salad. For a complete meal, serve alongside a mild dipping sauce like ranch or a yogurt-based herb dip. It also works great as a colorful side for picnics or packed lunches.
Variations
Try adding finely chopped cherry tomatoes or bell peppers between the slices before grilling for added sweetness and color. For a Mediterranean twist, sprinkle with dried oregano and top with crumbled feta cheese instead of mozzarella. You can also drizzle a little balsamic glaze on top after grilling for a tangy finish kids might enjoy.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through and the cheese is melty again. Avoid microwaving as it can make the zucchini soggy.
Frequently Asked Questions
Can I make this recipe in the oven instead of grilling?
Yes, you can bake the hasselback zucchini in a preheated oven at 400°F (205°C) for about 20-25 minutes, adding the cheese halfway through. This method is great if you don’t have access to a grill.
How do I prevent the zucchini from falling apart when slicing?
Use a sharp knife and place chopsticks or wooden spoons on each side of the zucchini when slicing. This prevents cutting all the way through and keeps the slices connected.
Is this recipe suitable for toddlers?
Yes, but be sure to slice the zucchini thinly and cook until tender to avoid choking hazards. Also, let it cool sufficiently before serving to young children.
Can I prepare the zucchinis ahead of time?
You can slice and season the zucchinis a few hours ahead and keep them covered in the refrigerator. Add cheese just before grilling for the best texture and flavor.
What if I don’t have fresh parsley?
Dried parsley or other mild herbs like basil or oregano can be used instead. The parsley is optional and mainly adds a fresh pop of color and flavor.
Can I add protein to make this a more filling dish?
Absolutely! Stuffing thin slices with cooked bacon bits, ham, or cooked ground turkey before grilling can add protein that kids often enjoy.
With its playful presentation and kid-friendly flavors, grilled hasselback zucchini is a fantastic way to introduce more vegetables into your family meals. Its versatility and ease make it a recipe worth keeping in your regular rotation.
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