Wednesday, July 27, 2016

Hasselback Zucchini w/ Parmesan, Butter & Herbs


When did this playing with our food become so popular?
I guess when food blogs popped up about 10 years ago.

There is always some kind of fun food gimmick, like avocado roses (which if you follow me on instagram, you know I am obsessed with!); any food made into a flower; zoodles; and of course, the hasselback potato thing, which makes a pretty presentation.

Mad knife skills, is all it takes. The idea is not to cut thru to the end of the vegetable, and to not cut your finger off.

I saw this idea on Ciao Chow Bambina, and decided to try it with my lonely tasteless zucchini (which by the way, I am not a fan of....they are so bland).


Slice your zucchini without cutting thru (method here) and lay in an oval baking dish, nice and tight if you can.


Season with kosher salt.

Tuck in basil leaves in between the slices then brush w/ 3 tbsp of melted butter.


Now a big pinch of grated Parmigiano Reggiano cheese goes over the butter. It will get thick and gloppy and seal the slices, especially if your zucchini is cold out of the fridge.

I added a bit of piment d'espelette for heat (Basque chili powder).

I threw in some fresh oregano stalks with leaves and flowers around the zucchini and roasted at 425F for 45 minutes, until nice and crispy.

This not only made the kitchen smell great, but it tasted so good!


Try it....you like it!

5 comments:

The JR said...

I am so glad you posted this. We've had tons of squash and zucchini. I'm sick of having them the same ol way.

I will be trying this.

Bebe said...

Zucchini always needs garlic. And I use Pecorino Romano cheese for a stronger Parmesan-type flavor. Get a big block at Costco and it lasts for a long time.

This sounds so good.

Amen Kahwajy said...

Just pulled this out of the oven, like the way the oregano and basil crisped.
Also, the olive oil/honey dressing for the shrimp and watermelon salad was very good. It was a leap of faith for me to put oil on melon. Thanks for both these posts.

Amen Kahwajy said...

Just pulled this out of the oven, like the way the oregano and basil crisped.
Also, the olive oil/honey dressing for the shrimp and watermelon salad was very good. It was a leap of faith for me to put oil on melon. Thanks for both these posts.

Stacey Snacks said...

Amen,
Thank you for always trying out my recipes!

I love when people actually MAKE the food!!!!

:)

Stacey