Hasselback courgettes – not your usual side

Everyone knows Hasselback potatoes. Lathely though, it seems that one can Hasselback almost any vegetables. So why not courgettes? With cheese? Yes please!

Nowadays, it's all about the slicing. Following the fame of Hasselback potatoes, other vegetables have entered this peculiar way of cooking. Including courgettes!

I admit it. I never had or baked Hasselback potatoes. They are on my bucket list though! Since we normally buy baby potatoes, they’re not so easy to slice without breaking them – and ending up revamping a potato gratin, as I already did!

What’s in the fridge that can be Hasselback-ed then? Some courgettes were easily a good ‘lab rat’ for this experiment! I decided to fill the slits with cheddar because, again, that was the cheese of the moment, or better the only cheese, in our fridge. But grated Parmesan works really well, as well as Gruyére, firm mozzarella, cream cheese, you name it. As long as it’s cheesy delight.

Ingredients (serves 2 as a side)
  • 3 medium courgettes, washed and cut into chunks
  • 60g medium cheddar, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon hot paprika
  • 2 teaspoons dried parsley
  • extra virgin olive oil to drizzle
  • salt and pepper to taste
Method

The difficult part is the slitting of the courgettes. You need to have some guides to stop the knife from cutting all the way through, resulting in… sliced courgettes (which are good anyway, but are not really the focus of this recipe).

After some research on the Internet, I found that a suitable help is the handle of wooden spoons. Place one on each side of the courgette chunk and cut at a regular distance. I think 1-2 millimeters apart works best. In my attempt, I left too much space resulting in thicker slices that didn’t open as much as I wanted, and ended up breaking the courgettes in smaller chunks.

A suitable help to cut correctly is the handle of wooden spoons. Place one on each side of the courgette chunk and cut at a regular distance.

Pre-heat the oven to 180°C fan/Gas mark 4. Place the cut chunks in a baking dish, and gently separate the slices to insert a piece of cheese. be patient and do not push too hard – breaking alert again!

Once all chunks are filled, sprinkle with garlic powder, paprika and parsley and drizzle with olive oil. Bake for 35 minutes until the courgettes are soft and the cheese is melted.

This dish works as a side to pork or chicken, but also accompanied with some pilaf rice.

This dish works as a side to pork or chicken, but also accompanied with some pilaf rice.

Did you ever Hasselback vegetables other than potatoes? What’s your experience? Comment below to let me know!

I hope you enjoyed this recipe!

See you soon!

Teo

 

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