Hasselback Zucchini (Courgettes)
- medium zucchini (courgette)
- 1 tablespoon (15 ml) olive oil
- 1/2 garlic clove, minced
- salt to taste
- white pepper to taste
Wash and trim the zucchini/courgette. Place the zucchini/courgette on a parchment lined baking sheet. Going along the length of the zucchini/courgette, make cuts/slices approximately every 1/4 inch (.63 cm), going 3/4 of the way down through the zucchini/courgette. Don't go all the way through, so the the last quarter of the zucchini/courgette will hold the dish together as it bakes in the oven. When the entire zucchini/courgette is sliced, mix the olive oil and minced garlic in a bowl, and brush along the length of the zucchini/courgette. Salt and pepper to taste. Bake for 30-40 minutes at 400F/ 200C/ Gas Mark 6, until the zucchini/courgette is tender. Smaklig måltid!
Base recipe makes 2 servings of 3.7oz/ 105.5 g a piece.