Cheese Tomato Zucchini Hasselback
Cheese Tomato Zucchini Hasselback is an amazing dish of zucchini, tomatoes, and spicy cheese, all cooked to perfection in the oven.
And this wonderful zucchini is served with a homemade yogurt sauce.
My easy-to-follow recipe will guide you through the process of creating this mouthwatering treat with minimal effort.
Imagine tender zucchini paired with juicy tomato slices, topped with creamy cheese and fragrant herbs.
This recipe couldn’t be simpler!
Just grab a zucchini, make some cuts, and stuff them with tomato slices and cheese.
Pop it in the oven, and voila!
Your aromatic zucchini dish is ready to be devoured.
Don’t worry if you can’t find the fanciest zucchini out there!
Even the most common variety will work just fine, without compromising on taste or nutritional benefits.
To take this zucchini delight to the next level, whip up a homemade sauce using yogurt and spices.
A touch of seasoning is all it takes to transform plain yogurt into a flavorful accompaniment for your zucchini.
Simply dip a piece of baked zucchini into the sauce and savor the explosion of flavors from each slice.
And this includes the zucchini itself, the juicy tomatoes, and the gooey cheese.
Not only is this Cheese Tomato Zucchini Hasselback a crowd-pleaser, but it also makes for a unique appetizer on any holiday table.
Despite its impressive taste, this dish is incredibly easy to make, using ingredients that are readily available during the summer season.
Don’t miss out on the opportunity to try this recipe!
Indulge in the irresistible aroma and tenderness of this vegetable sensation!
So, why wait? Get cooking and treat yourself to the delightful combination of zucchini, tomatoes, and cheese.
You won’t be able to resist the incredible flavors that await you!
Cheese Tomato Zucchini Hasselback – VIDEO RECIPE
how to cook Cheese Tomato Zucchini Hasselback?
STEP 1
To start, preheat your oven to 200°C (400⁰F). Give those tomatoes a good wash and then slice them up.
STEP 2
Next, grab some spicy cheese and cut that into slices too.
TIPS: Instead of using spicy cheese, why not try mozzarella or any other cheese that tickles your taste buds?
STEP 3
Now, onto the zucchini – wash it up and chop off the stem. Make some deep cuts across the zucchini, about 2 cm apart, but be careful not to slice all the way through.
TIPS: Both zucchini and courgettes can be used for this recipe.
STEP 4
Once you’ve got your zucchini prepped, season it with some salt and ground black pepper.
STEP 5
Now, here comes the fun part – carefully slide those tomato and cheese slices into the cuts you made in the zucchini, alternating them as you go.
STEP 6
Grab a round baking dish and grease it up with some vegetable oil. Pop the zucchini into the dish.
STEP 7
Then give the top of the zucchini a nice brush of vegetable oil. Sprinkle on some dried parsley for that extra touch.
TIPS: Applying vegetable oil to your veggies is a breeze with a silicone pastry brush. Alternatively, you can also use spray oil.
STEP 8
Now, cover the dish with foil and slide it into your preheated to 200°C (400⁰F) oven. Let it bake for about 25 minutes.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.
STEP 9
Once the timer goes off, take the dish out of the oven and remove the foil. Let it cool down a bit.
STEP 10
While you’re waiting, grab a small bowl and mix together some yogurt, salt, black pepper, dried garlic, basil, and marjoram. Let it sit for about 10 minutes to really let those flavors meld together.
TIPS: Don’t have any natural yogurt on hand? No worries! You can easily substitute it with sour cream or Creme fraiche.
TIPS: Instead of using dried basil and marjoram separately, you can opt for a pre-made blend of dried herbs like Provencal or Italian herbs. It’s a convenient alternative that adds a delightful twist to your recipe.
TIPS: Instead of using dried garlic, you can opt for a small clove of fresh garlic as a substitute. To prepare it, finely chop or use a garlic press to extract its flavor.
STEP 11
Now, it’s time to serve up your delicious creation! Plate Cheese Tomato Zucchini Hasselback with that tasty yogurt sauce. And there you have it – a mouthwatering dish ready to be devoured. Enjoy your meal!
Cheese Tomato Zucchini Hasselback
Ingredients
- Zucchini – 1 pc. (450 g)
- Spicy cheese – 1 package (150 g)
- Tomatoes – 2 pcs. (200 g)
- Vegetable oil – 1 tbsp. (14 g)
- Dried parsley – 1 tsp. (1 g)
- Salt – 1/3 tsp. (2 g)
- Ground black pepper – 1/3 tsp. (1 g)
for the sauce
- Yogurt – 4/5 cup (200 g)
- Dried garlic – 1/3 tsp. (1 g)
- Dried basil – 1/2 tsp. (1/2 g)
- Dried marjoram – 1/2 tsp. (1/2 g)
- Salt – 1/8 tsp. (1 pinch)
- Ground black pepper – 1/8 tsp. (1 pinch)
Cooking steps:
- Cut the tomatoes into slices. Cut spicy cheese into slices.
- Make deep cuts on the zucchini at a distance of 2 cm from each other, without cutting all the way through. Season with salt and black pepper.
- Carefully place slices of tomatoes and cheese into the slits, alternating them with each other.
- Place the zucchini in a round baking dish pre-greased with vegetable oil. Brush the top of the zucchini with vegetable oil and sprinkle with dried parsley. Cover the baking dish with foil. Bake in an oven preheated to 200°C (400⁰F) for 25 minutes.
Sauce
- Place yogurt in a small bowl, add salt, black pepper, dried garlic, basil, marjoram, mix. Leave to sit for 10 minutes.
- Serve the finished dish with the sauce.
Thanks for the detailed recipe! It must be very tasty. I’ll definitely make it, especially since it’s so easy!👏👏👏
You’re welcome! Enjoy cooking!