Ingredients
For the Hasselback Zucchini:
2 large zucchini (about 500 g total)
2 large eggs
60 ml (1/4 cup) vegetable oil
3 garlic cloves, minced
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
1 large carrot, julienned
2 medium potatoes, thinly sliced
1 large tomato, sliced
1 red bell pepper, sliced
2 celery stalks
, chopped 80 g (2.8 oz) cheese (mozzarella or cheddar), grated
60 g (1/4 cup) canned tomatoes
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
For the Balsamic Glaze:
40 ml (3 tablespoons) balsamic vinegar
1 teaspoon honey
Juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black
pepper 1/4 teaspoon paprika
Step-by-step instructions
How to prepare the zucchini
Start by washing the zucchini thoroughly and patting it dry. Place each zucchini on a cutting board and make deep cuts about 5 mm apart, cutting them about 3/4 of the way through. Be careful not to cut all the way through: the underside needs to remain intact to hold the zucchini together.
After slicing, generously salt the zucchini and place it on a paper towel for 15 minutes. This crucial step removes excess moisture and prevents the dish from becoming too runny. Pat the zucchini dry with extra paper towels to remove any salt residue.
Read more on the next page
ADVERTISEMENT
