Saturday, June 20, 2015

Kitchen Intuition: Hasselback zucchini

If you’ve been by a farmers market in the past week, you’ve no doubt seen the big, beautiful zucchinis that have come into season.

And if you, like me, couldn’t resist and ended up with a lot of them, I’ve got a great dish for you to try. My original intention was to use them to make apad thai with zoodles, but when I saw this image of hasselback zucchini fly by while I was scrolling through my Facebook feed, my plans changed.

It looks involved, but this can be a really quick and easy dish to prepare. Beyond the cooking time, all you need is a zucchini and a few minutes for slicing.

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