This Hasselback zucchini is brushed with sweet paprika and garlic olive oil, then baked until tender with bacon and mozzarella. It works as a substantial side dish or light main course.

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Hasselback zucchini baked with melted cheese and bacon, served on a white plate with creamy herb sauce

Why You'll Love My Hasselback Zucchini

Two-stage baking: The first bake softens the zucchini before the bacon fills the opened cuts.
Savory bacon filling: Small raw bacon pieces cook between the slices and develop browned edges.
Melted mozzarella finish: A brief broil creates a soft, lightly golden cheese topping.
Flexible serving: The finished zucchini works as a substantial side dish or a light main course.

When I have a few zucchini in the fridge, I make this instead of roasting another tray of rounds. I like how the whole zucchini makes the dish feel more substantial without hiding the vegetable. Unlike sautéed zucchini with garlic and Parmesan, the Hasselback cuts give the bacon and seasoned oil somewhere to settle. The method changes an everyday ingredient without requiring a complicated preparation. That is why this method works when I want zucchini to remain the main focus.

I bake the zucchini first so it softens and the cuts open before I add the raw bacon. That order helps the sweet paprika and garlic oil reach between the slices. The bacon brings savory flavor and browned edges, while the zucchini remains tender. Pre-shredded mozzarella melts quickly, giving the top a soft, lightly golden finish. Unlike my cheesy baked chicken, this method keeps the vegetable at the center of the baked dish.

Close-up of cheesy Hasselback zucchini stuffed with bacon and served with creamy dipping sauce

Key Ingredients in Hasselback Zucchini

Here are the four ingredients that give this Hasselback zucchini its flavour and texture.

Zucchini: Firm, medium zucchini are what I use for the tender base because they soften while keeping their sliced Hasselback shape.
Seasoned olive oil: I combine extra-virgin olive oil with sweet paprika, garlic powder, dried oregano, salt, and black pepper. The mixture carries flavor between the slices and over the surface.
Bacon: Small pieces of raw bacon are what I tuck between the slices, adding savory flavor and browned edges as they cook.
Mozzarella: I use pre-shredded mozzarella to add a mild, creamy flavor and a soft, lightly golden topping.

How to Make Hasselback Zucchini

The zucchini bakes in two stages before the mozzarella goes under the broiler. You can find the complete recipe with measurements in the recipe card below.

1. Slice the zucchini: Preheat the oven to 390°F / 200°C and line a baking tray with parchment paper. Place each zucchini between two chopsticks or wooden spoon handles, then cut thin slices across the top without cutting all the way through.

2. Season and start baking: Mix the olive oil with the salt, pepper, paprika, garlic powder, and oregano. Brush about half of the mixture over the zucchini, making sure some reaches into the cuts, then bake for 25 minutes.

3. Add the bacon and bake again: Remove the zucchini from the oven and tuck the small bacon pieces into the cuts. Brush the remaining seasoned oil over the top, then return the tray to the oven for another 25 minutes, until the zucchini is tender and the bacon is cooked.

4. Finish with mozzarella: Sprinkle the mozzarella over the baked zucchini and broil for about 2 minutes, until the cheese has melted and is lightly golden. Serve while hot.

Cheesy baked Hasselback zucchini with bacon, golden roasted edges, and herb sauce

Helpful Swaps

Pancetta: Use small pieces instead of bacon so they fit between the zucchini slices.
Provolone or mild cheddar: Substitute either cheese for the mozzarella for a different savory finish.
Italian seasoning: Use the same quantity in place of the dried oregano.

Tips for Hasselback Zucchini

Dry the surface: Pat the washed zucchini dry so the seasoned oil clings instead of sliding onto the baking sheet.
Match the thickness: Choose zucchini with similar widths so they soften at roughly the same rate.
Leave some space: Arrange the zucchini apart on the baking sheet so hot air can circulate around each one.

Storage

I refrigerate leftovers in an airtight container for up to three days. I reheat them on a baking sheet at 375°F (190°C) until hot, which keeps the bacon firmer than microwaving.

What to Serve With Hasselback Zucchini

I like this Hasselback zucchini with a simple salad dressed with Italian dressing. For a heartier plate, I add ciabatta bread or Greek lemon roasted baby potatoes. The zucchini can then work as the main focus or a substantial side.