Saturday, July 9, 2016

Hasselback Zucchini

     With all the Hasselback recipes floating around, I thought I would try my hand at a little Zucchini.  I love when food doubles as a art and science project!!!  So here is a fun experiment to try out and see if you are as entertained as I was.  Regardless, when you try something new everything tastes a little better...usually...

Extra Large Zucchini~you can use smaller, but the larger the easier to work with
Extra Virgin Olive Oil
Garlic Powder
Onion Powder
Shredded Parmesan

     Lay your Zucchini on the counter between two thin cutting boards (or any other equal tools, like a kitchen knife handle), and slice down to level of cutting board so as not to slice completely thru Zucchini.  Rub Zucchini with EVOO, making sure to get into crevices to coat well. Next season as desired with Salt, Pepper, Garlic and Onion Powder, then stuff with Parmesan in each slice.  Careful not to put too much pressure when inserting Cheese as to not break Zucchini.  Lay on foil lined sheet pan and bake at 400 for 40-45 minutes.  Enjoy  :)

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