Hasselback Zucchini (Courgettes)


  • medium zucchini (courgette)
  • 1 tablespoon (15 ml) olive oil
  • 1/2 garlic clove, minced
  • salt to taste
  • white pepper to taste


Wash and trim the zucchini/courgette. Place the zucchini/courgette on a parchment lined baking sheet. Going along the length of the zucchini/courgette, make cuts/slices approximately every 1/4 inch (.63 cm), going 3/4 of the way down through the zucchini/courgette. Don't go all the way through, so the the last quarter of the zucchini/courgette will hold the dish together as it bakes in the oven. When the entire zucchini/courgette is sliced, mix the olive oil and minced garlic in a bowl, and brush along the length of the zucchini/courgette. Salt and pepper to taste. Bake for 30-40 minutes at 400F/ 200C/ Gas Mark 6, until the zucchini/courgette is tender. Smaklig måltid!

Base recipe makes 2 servings of 3.7oz/ 105.5 g a piece.

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About This Recipe

Hasselback is a cooking technique originally used with potatoes at the Hasselbacken restaurant in Stockholm in the 1700s. Thank you Sweden! We've just swapped the potatoes for zucchinis, added some garlic- and, well - let's just say you'll thank us! Smaklig måltid!

Recipe Macros per Serving

Protein: 1.23 gram(s)

Carbs: 3.3 gram(s)

Fiber: 1 gram(s)

Fat: 7.07 gram(s)

Calories: 77.45

Net Carbs: 2.3 gram(s)