OVEN-BAKED HASSELBACK ZUCCHINE (A LA BARBARA)

   

    If you are used to seeing or making Hasselback potatoes, here's another variation that can be made with other vegetables. Today, we tried the Hasselback technique on organic zucchine, and the results are amazing.

OVEN-BAKED HASSELBACK ZUCCHINE
(ZUCCHINE AL FORNO ALLA HASSELBACK)
(Serves 4 people) 🍽
Ingredients:
  • 2-3 large organic zucchine 
  • 2 tbs of butter to subdivide in smaller pieces
  • 2 tsp of: cajun, ginger, fresh or dried oregano and rosemary 
  • salt and pepper to taste
  • high-heat yielding oil to coat bakeware and sprinkle on the zucchine (I like to use sunflower oil for all of my oven baking)
Let's get baking...

  • Preheat the oven to 400F
  • Wash the zucchine and remove the skin with a peeler (When skinless, they take on a more delicate and less bitter flavor)
  • Cut each zucchina in two equal pieces
  • Apply thin parallel cuts without cutting all the way through the bottom
  • Coat an ovenware or cast iron skillet with the oil or line a baking sheet with parchment paper
  • Place the zucchine in the bakeware, and sprinkle salt, pepper, spices, and herbs
  • Cut tiny pieces of butter, and place them on each zucchina
  • Sprinkle some drops of the sunflower oil on them
  • Bake in the oven at 400F for 25-30 minutes, or until they turn lightly brown
  • Serve hot as a side dish or refrigerate for later use in a tight container
                                                                                    *****
    Additional recipes with Zucchine can be found here.

                                                                              BUON APPETITO!
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