Hasselback Zucchini with Tomato and Mozzarella

Hasselback zucchini looks like a restaurant dish and takes a fork to get right. Each whole zucchini is sliced across in thin, even cuts that stop before the bottom, then filled with tomato and mozzarella and roasted until the cheese browns. The result serves 4, with one zucchini per person, in 50 minutes. The trick is a fork laid alongside the zucchini that stops the knife, so every cut lands at the same depth and the vegetable holds together. It works with plain supermarket zucchini and tomatoes, so it is a good October dinner even when the garden has finished.

Why this works

• Cut all the way through and you have rounds. Cut only halfway and the seasoning never reaches the middle.
• The fork holds the depth at about two thirds every time, which is the only depth that does both jobs.
• A garlic, parsley and olive oil mixture worked into the cuts seasons the zucchini from the inside.
• Alternating tomato and mozzarella keeps the cheese from running out of one crowded end.
• A last 5 minutes with parmesan browns the top.

What to know about the ingredients

Use 4 medium zucchini that are straight and similar in size, about 800 g in all. Grocery-store zucchini works well here, and so do tomatoes from the supermarket. A crooked zucchini is hard to cut evenly and will not sit flat in the dish. Leave them whole, and trim only the ends.

For the filling, 2 medium tomatoes cut thin and 4 slices of mozzarella, about 120 g, are enough. The recipe cuts the tomato and mozzarella slices in half so they fit the width of the cuts. Choose a firm tomato, since a soft one slumps and leaks. Fresh mozzarella in slices melts well, and parmesan on top gives the browned crust.

The oil mixture is olive oil, minced garlic, chopped parsley, salt and pepper. Stir it in a small bowl so the garlic is spread evenly before it goes into the cuts. Wash and dry the parsley first, since wet herbs clump in the mixture and do not slide into the narrow cuts.

Tips for getting it right

1. Heat the oven to 400 F (205 C) before you start cutting, so it is ready when you are.
2. Set the fork next to the zucchini, tines down, and slice down every 6 mm (1/4 inch). Keep the blade against the fork.
3. Hold each zucchini over the bowl and work the oil mixture into the cuts with your fingers, opening them one at a time.
4. Slot a half slice of tomato into every second cut and a half slice of mozzarella into the cuts between them.
5. Roast in a 9 by 13 inch (23 by 33 cm) baking dish for 25 minutes. Scatter the parmesan over the tops, then roast 5 minutes more.
6. Check with a knife in the thickest part. It should slide in with no resistance, and the cheese should be browned.
7. Look for a browned top and soft, collapsed tomato between the slices. Pale cheese means the dish needs a little more time under the heat.
8. Rest 5 minutes before serving. The cuts are full of hot liquid.

How to store, freeze and make ahead

You can cut and fill the zucchini up to 6 hours ahead and keep them covered in the fridge. Add 5 minutes to the roast if it goes in cold. Plan to cook what you will serve. The make-ahead step is the fill, which leaves only the oven for later.

What to serve with it

Serve it whole on the board, one zucchini per person, cut apart at the table. For a fuller dinner, add a pot of Sheet Pan Ratatouille or a crisp salad. If you like a cheesy bake, Parmesan Zucchini Gratin fits the same menu.

Variations

• Use only tomato in every cut for a lighter plate.
• Swap the parsley for another soft green herb you have on hand.
• Serve one half of a zucchini as a side for smaller appetites.
• Try the filled approach in Taco Stuffed Zucchini Boats when you want a different flavor.

For more zucchini recipes that work from October through summer, see the guide to Zucchini Recipes and Small-Batch Preserving.