Hasselback Zucchini Recipe

This is a great spin on a traditional potato dish. Great way to get the kids to eat veggies, and it is the best way to cook zucchini. 

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The cutting of the zucchini is real easy. Use 2 wooden spoons on either side to keep from cutting all the way through the zucchini


Also, the process of stuffing the zucchini is somewhat tedious.  This is a great way to get the kids involved in “Cooking” their own dinner. Studies have show when children help in the prep of the meal they are more likely to eat the item that they sometimes would not normally eat.


Hasselback Zucchini

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  • 1 zucchini squash

  • 3 deli slices of mozzarella cheese

  • 12-14 slices of pepperoni

  • Salt and pepper mix


  1. Preheat oven to 425 degrees F.

  2. Wash and dry your zucchini, then slice off the ends.

  3. Line up a chopstick or wooden spoon on both sides of the squash and slice until you hit the stick.

  4. Start at one end and keep slicing into discs (without cutting all the way through the squash) until you’ve reached the other end. Repeat for remaining squash. If you’re making extra.

  5. Slice each zucchini in half for easy-to-stuff portions.

  6. Line a baking sheet or pyrex dish with foil, then arrange your squash on top.

  7. Next, stuff cheese and pepperoni between each zucchini disc, alternating each for cheesy pepperoni pizza deliciousness in every bite!

  8. Season with salt and pepper mix and top with another sheet of foil.

  9. Pinch + fold along the sides to make a foil pouch.

  10. The foil pouch will not only help the zucchini cook quicker by steaming the squash, but will also keep the cheese melty and prevent it from browning.

  11. Bake at 425 degrees F for 15 minutes.

  12. Allow to rest/steam covered in foil for an additional 5 minutes

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