Roasted Hasselback Root Vegetable & Zucchini Bake
The photo appears to show a beautiful layered roasted vegetable casserole made with thinly sliced potatoes/sweet potatoes, beets, zucchini, and possibly carrots, finished with herbs, feta, and a cranberry-like garnish. Since an exact recipe cannot be determined from the image alone, this recipe recreates the look and style.
Ingredients
For the vegetables
2 medium Yukon Gold potatoes
2 medium sweet potatoes
2 medium golden or red beets
2 medium zucchini
2 medium carrots
1 small red onion
3 tbsp extra-virgin olive oil
1½ tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
½ tsp smoked paprika
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, chopped
For the topping
100 g (3½ oz) crumbled feta cheese
2 tbsp fresh rosemary
2 tbsp chopped parsley
¼ cup dried cranberries
2 tbsp pumpkin seeds or chopped walnuts, optional
1 tbsp olive oil
1–2 tsp honey or maple syrup, optional
1 tbsp lemon juice
Optional garlic-herb butter
2 tbsp unsalted butter
1 minced garlic clove
1 tsp fresh rosemary
Pinch of salt
Preparation
Heat the oven: Preheat to 400°F (200°C). Lightly grease a large round or oval baking dish.
Prepare the vegetables: Wash and peel the potatoes, sweet potatoes, carrots, and beets as desired. Trim the zucchini.
Slice thinly: Cut the vegetables into approximately â…›-inch (3 mm) slices. A mandoline makes this much easier, but use a knife carefully.
Season: Place the sliced vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, thyme, paprika, rosemary, and parsley. Toss gently so everything is coated.
Arrange: Starting at the outside edge of the baking dish, arrange the slices upright and tightly packed, alternating colors:
potato
sweet potato
zucchini
beet
carrot
Continue toward the center until the dish is full.
Initial roast: Cover loosely with foil and bake for 30 minutes. This helps the dense vegetables soften without burning the exposed edges.
Finish roasting: Remove the foil and continue baking for 30–45 minutes, or until the vegetables are tender in the center and beautifully browned around the edges.
Make the herb butter: Melt the butter over low heat. Stir in garlic, rosemary, and a pinch of salt. Brush it over the roasted vegetables during the final 10 minutes.
Add the topping: Sprinkle feta, cranberries, fresh rosemary, parsley, and optional pumpkin seeds or walnuts over the casserole.
Final finish: Mix lemon juice with 1 tbsp olive oil and drizzle lightly over everything. For a slightly sweet finish, add a small drizzle of honey or maple syrup.
Serve: Rest for 5–10 minutes before serving. Serve warm.
Important vegetable tip
Beets can release a lot of color. If you want the potatoes and zucchini to retain their lighter appearance, keep the beet slices separate while seasoning and arrange them afterward.
Nutrition information
Approximate nutrition per serving, assuming 8 servings and using feta but no nuts:
Calories: 220–250 kcal
Carbohydrates: 31–35 g
Protein: 5–6 g
Fat: 9–11 g
Fiber: 5–6 g
Sugar: 8–10 g
Sodium: approximately 350–500 mg, depending on the feta and salt
The actual values will vary considerably with the size of the vegetables and amount of oil/feta used.
Nut & allergen information
Naturally nut-free: The basic recipe contains no tree nuts or peanuts.
Optional walnuts: If you add walnuts, the dish contains tree nuts.
Pumpkin seeds: Pumpkin seeds are not tree nuts, although packaged seeds can have cross-contact with nuts.
Feta: Contains milk/dairy.
Butter: Contains milk/dairy.
For a dairy-free version, omit the feta and butter or use suitable dairy-free alternatives.
For a nut-free version, use pumpkin or sunflower seeds rather than walnuts.
If serving someone with a severe allergy, check individual ingredient labels for cross-contact warnings.
Frequently Asked Questions
Q: Can I prepare this ahead of time?
Yes. Assemble the vegetables several hours ahead and refrigerate covered. Bring the dish close to room temperature before baking. You can also roast it completely and reheat it at 350°F (175°C) until hot.
Q: Why are my vegetables still hard?
The slices may be too thick or packed too tightly. Cover the dish with foil and roast longer before uncovering it. Potatoes, beets, and carrots generally need more time than zucchini.
Q: Can I use only sweet potatoes?
Absolutely. A sweet-potato-only version works particularly well with rosemary, feta, cranberries, and pumpkin seeds.
Q: Can I make it vegan?
Yes. Replace butter with olive oil and omit the feta or use a vegan feta alternative. Use maple syrup instead of honey.
Q: Can I make it without cheese?
Yes. Add toasted pumpkin seeds, sunflower seeds, or walnuts for texture and finish with lemon and herbs.
Q: Are walnuts necessary?
No. They are purely optional. The dish is excellent without them.
Q: What can I use instead of feta?
Goat cheese, Parmesan, ricotta salata, or a dairy-free feta-style cheese can work.
Q: What herbs are best?
Rosemary and thyme are especially good with the root vegetables. Fresh parsley added after roasting gives the dish a brighter flavor.
Q: What should I serve with it?
It works as a vegetarian main dish with a green salad, or as a side dish with roasted chicken, turkey, salmon, or another protein.
Q: How do I get the browned edges shown in the picture?
Don’t overcrowd the surface with liquid. Use enough oil to coat the vegetables, remove the foil for the second half of roasting, and finish at 425°F (220°C) for 5–10 minutes if additional browning is needed.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days. Reheat in an oven or air fryer rather than the microwave if you want to preserve the roasted edges.
Q: Can I freeze it?
It is possible, but not ideal. Zucchini and potatoes can become softer after freezing and thawing. For the best texture, make it fresh or refrigerate leftovers instead.
Q: Is this gluten-free?
The ingredients listed are naturally gluten-free. As always, check packaged seasonings, cheese, seeds, and other processed ingredients if cooking for someone with celiac disease or a severe gluten sensitivity.
