Slice your zucchini accordion style being very careful not to cut all the way through, you don’t want it to break apart, you just want to be able to fan out nicely. There’s a very good technique using chopsticks on each side of the zucchini while you’re slicing it which will prevent that from happening, check out YouTube for a visual, it’s very easy and works well.
Once it’s cut, gently fan out the slices and stuff some cheese in there, I used slices of asiago cheese but just remember the slices have to be thin, there’s not much room to stick thick pieces into the slots, also try to use a semi-hard cheese, nothing too soft.
After you stuff each slice, place the zucchini onto a parchment lined baking sheet then drizzle them with olive oil, some salt and pepper and a sprinkling of parmesan cheese.
Place your hasselback zucchini into a hot 400 degree oven and roast until the cheese melts and the zucchini is tender but not mushy.
You could stop right at this point and enjoy it as is, and believe me it’s very good, but……
You might want to bathe them in some warm marinara sauce like I did, because honestly the sauce just enhances each and every bite even more
Source: http://www.prouditaliancook.com/2016/07/hasselback-zucchini.html
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