We’ve been seeing hasselback potatoes everywhere—so we decided to turn the tables and use the technique on one of our favorite summer vegetables, zucchini.
Turning any vegetable into a “hasselback” can be a little technical and time-consuming (check out the video above), but a sharp knifeand some precision can make the task less laborious. Practice does make perfect, so feel free to make the slices a little thicker than ¼ inch the first few times you make it. Once you become more comfortable with the task, you can make the slices thinner.
Here, we made a compound butter full of lemon zest and Parmesan cheese and slathered it into all those mini pockets. While the zucchini are roasting, basting is key: You’re basically spooning liquid gold over the vegetables, which come out of the oven crisp, cheesy, buttery and delicious.
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