RECIPE SUMMARY
Hasselback Zucchini
Makes 2 servings: Each serving counts towards 1 cup of vegetables and 1 tablespoon of oil
INGREDIENTS
DIRECTIONS
Heat the oven to 425°F and line a sheet tray with parchment paper or aluminum foil.
Place a wooden spoon alongside the zucchini and slice the zucchini into rounds, using the spoon to keep from cutting all the way through.
In a small dish combine the rosemary, thyme, garlic, sea salt and olive oil.
Place the zucchini on the lined sheet tray and baste with half the seasoned oil. Place the pan in the oven for 15 minutes. After those 15 minutes baste the zucchini with the remaining seasoned oil and turn the oven up to 450ºF and bake for another 8 minutes.
Remove from the oven and enjoy.
Ingredients
Directions
Heat the oven to 425°F and line a sheet tray with parchment paper or aluminum foil.
Place a wooden spoon alongside the zucchini and slice the zucchini into rounds, using the spoon to keep from cutting all the way through.
In a small dish combine the rosemary, thyme, garlic, sea salt and olive oil.
Place the zucchini on the lined sheet tray and baste with half the seasoned oil. Place the pan in the oven for 15 minutes. After those 15 minutes baste the zucchini with the remaining seasoned oil and turn the oven up to 450ºF and bake for another 8 minutes.
Remove from the oven and enjoy.