Hasselback Zucchini

You've heard of Hasselback Potatoes? Well, I came across this recipe on Eating Well.....and did NOT change it one bit! It was just that good 'sounding'....and ended up tasting amazing! I bought the zucchini when I bought the box of tomatoes.....but only got 6 zukes! I'll probably make zoodles with the other 2.  This is really good and would be a fun/sneaky way to get the kids to eat their veggies!

HASSELBACK ZUCCHINI

Makes 4 Servings

1 TBSP extra virgin olive oil
1 tsp dried oregano
¼ tsp garlic powder
¼ tsp salt
¼ tsp ground pepper
4 small zucchini
Very thinly sliced Parmesan cheese

Please see the end for cooking instructions!!!!

Combine all but the zucchini and cheese in a small bowl.

Cut the ends off each of the zucchini. Make crosswise cuts every ½ inch along the length of each zucchini, slicing ALMOST to the bottom, but making sure you don't cut all the way through. Place on a double layer of aluminum foil if doing on the grill or in an 8” square baking dish lined with aluminum foil.

Gently separate the cuts and put a thin slice of cheese in each cut.

Brush the olive oil mixture over the top of each zucchini.

If you do this on the grill, place the zukes in the foil on the grill at medium – high heat for @15 minutes. If you do this in the oven, preheat the oven to 425°. Place a layer of aluminum foil in an 8” square baking dish and bake @25 – 30 minutes.

Later!

Loving Life!

Peace
Jan