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A close-up shot of cheesy Hasselback zucchini rolls with a spoon pulling up a serving, showcasing a long, melting cheese pull over layers of sliced zucchini and tomatoes.

Cheesy Hasselback Zucchini Rolls

A vibrant, Mediterranean-inspired comfort dish featuring uniform slices of fresh zucchini and tomatoes stacked vertically, seasoned with garlic and rustic herbs, and baked under a golden, bubbling blanket of mozzarella and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchini cut into uniform 1/8-inch slices
  • - 2 medium tomatoes cut into uniform 1/8-inch slices
  • - 1 1/2 cups mozzarella cheese shredded
  • - 1/2 cup Parmesan cheese freshly grated
  • - 1 tbsp extra virgin olive oil
  • - 1 clove garlic finely minced
  • - 1/2 tsp dried oregano
  • - 1/2 tsp dried thyme
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp black pepper or to taste
  • - 1 tbsp fresh parsley finely chopped (for garnish)
  • - 1/2 tsp crushed red chili flakes for garnish

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a medium ceramic baking dish with half of the extra virgin olive oil.
  2. Slice the zucchini and tomatoes into uniform 1/8-inch rounds using a sharp knife.
  3. Arrange the vegetable slices vertically in the baking dish, alternating one zucchini slice with one tomato slice so they sit packed tightly together in neat rows.
  4. Drizzle the remaining olive oil evenly across the top, then scatter the minced garlic, dried oregano, dried thyme, salt, and black pepper thoroughly into the vegetable layers.
  5. Cover the top evenly with the shredded mozzarella cheese first, then top with the grated Parmesan cheese.
  6. Bake uncovered on the center rack for 20 to 25 minutes until the zucchini is tender-crisp and the cheese layer is completely melted and bubbling.
  7. Switch the oven to broil for 1 to 2 minutes at the very end to achieve a golden-brown, crispy cheese crust. Watch closely to prevent burning.
  8. Remove safely from the oven, garnish with fresh chopped parsley and a pinch of chili flakes, let rest for 5 minutes, and serve warm.

Notes

- For a cleaner bake, you can lay your zucchini slices on paper towels and sprinkle them with a touch of salt for 10 minutes to pull out excess water before assembling.
- Always use block mozzarella that you grate yourself at home to achieve an optimal, smooth cheese pull.