Hasselback Zucchini Squash Italiano Recipes

HASSELBACK ZUCCHINI WITH LEMON, BASIL, AND FETA

Steps:

• Preheat oven to 425 degrees F, or start up your grill! You can oven-bake them or toss them on the grill [foil-pouch style, of course!] along with some burgers or brats. I had a small child wrapped around my ankle so I baked.
• Wash and slice you zucchini, skin on, into thin slices, but not all the way through
• Help guide the process by lining up a chopstick on either side of the squash and cutting until you hit the stick. Resist the urge to play the zucchini accordion-style when you're done. I, um... broke my first one in half. Oops
• Next grab your feta. You can leave it crumbled for texture or add it to a blender or food processor with a little bit of cream cheese or yogurt to make a creamy, cheesy spread. Both are delicious options; try one of each if you have extra squash handy.
• Mix together feta, chopped basil, garlic powder, paprika, and red pepper flakes.
• Set aside.
• Lay your zucchini on a large sheet of aluminum foil and drizzle with olive oil and lemon juice, then smash as much of your feta mixture in between the zucchini rounds as you can.
• Add a little extra on top and close your foil pouch.
• Bake for 35 minutes for an al-dente zuke or 45-60 minutes for tender zucchini.

HASSELBACK ZUCCHINI & SQUASH ITALIANO

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper.
• Cut squash width-wise at ¼-inch intervals, being careful not to cut all the way through the bottom (see tip). Place on prepared pan. Bake 15 min. or until softened. Remove from oven and let cool until vegetables are safe to handle.
• Tuck mozzarella and salami slices alternately in slits of squash. Sprinkle with Italian seasoning, Parmesan and pepper. Bake 5 to 6 min. or until mozzarella is melted and salami is slightly crisp. Drizzle with pesto before serving.

HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat your oven to 425 degrees F. Line a sheet tray with parchment.
• Cut the squash in half lengthwise and scoop the seeds. Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat. Season with salt and pepper then place cut side up on the tray. Bake for 15 minutes, then flip and continue to cook until the squash begins to soften and get some color, about 5 minutes.
• In the meantime, make the glaze. In a saucepan over medium heat, melt the butter. Brown the butter by allowing it to cook for an additional 2 minutes while swirling the pan occasionally. Add the herbs and briefly toast, about 30 seconds, then pour in the syrup, vinegar and chili flakes. Bring to a strong simmer and cook until reduced and thick enough to coat a spoon, about 2 minutes. Set aside.
• Remove the squash from the oven and allow to cool slightly. When cool enough to handle, remove to a cutting board with the flat side down. Slice the squash, taking care not to slice all the way through. Place into a baking dish and pour half of the glaze over the squash, tucking the herbs between the slices.
• Bake for 10 minutes then pull out of the oven and baste with the pan juices. Brush more of the glaze on then continue to bake for an additional 10 minutes, until the squash is cooked through. Brush on any remaining glaze, sprinkle with crunchy salt and serve.