The farmer’s markets have re-opened in the Pacific Northwest. Yay! Berries and veggies are filling the booths in abundance. I had to pick up a few zucchini to try out this new recipe which was the perfect excuse to drop by the local farmer’s market. While I was there I also found fava bean plant starts. A few of those plants also came home with us and are already planted in the garden box.
Frankly, I’d never heard of hasselback zucchini. My hubby loves making hasselback potatoes, in fact, it’s one of his specialities. When he is barbecuing meat or chicken, those are his go-to potatoes and they look festive if you are entertaining. I think he found his recipe from a Better Homes and Gardens cookbook.
So I took a stab at the zucchini version and I have to admit, they came out great. I have a few recommendations: I would cook them longer than the recipe shows (of course depending on the size of the zucchini). Mine were smallish and they took longer to cook than the lamb chops we were barbecuing along with them. And I would also use more foil or a vegetable grate under the foil as the cheese that was stuffed in the zucchini melted and burned a bit on the foil.
So mystery solved now that I have made the hasselback zucchini. What do I mean by that? Well upon examination of my wooden spoon handles, I noticed that several of them were very pitted, as if someone had been cutting on them. Well someone had – my hubby. To make the slits in the potatoes or zucchini, you place the vegetable between two wooden spoons and cut until the knife hits the spoon handle.
Mix olive oil with garden herbs – I used thyme and oregano.
Once the zucchini are sliced with “pockets” stuff with cheese.
Brush oil mixture over zucchini before cooking.
Place zucchini on barbecue at medium heat. Zucchini cooked, cheese melted and ready to eat.