I don’t know if you remember the recipe hasselback potatoes (click) ? I give you the picture.
I felt like trying the same thing with the zucchini to make a little like a tian.
What to put in the zucchini slices? I thought to myself. Because yes, I am talking to myself:p
I thought of a whole bunch of stuff to insert: garlic slices, cheese slices, thin slices of chorizo etc. I’ve been thinking of a whole bunch of things to insert: garlic slices, cheese slices, thin slices of chorizo etc. Finally I decided to simply put thin slices of tomatoes for a flat vegetarian. But I will try the other versions 😉 I found this dish perfect for one evening.
For 4 persons you need
- 2 zucchini long
- 2 tomatoes
- 1 tablespoon of herbes de Provence
- 1 pinch of salt
- A few turns of the pepper mill
- 2 tablespoons of olive oil
- 4 tablespoons of grated cheese (Parmesan, Gruyère etc.).
Wash the zucchini and tomatoes. Pour the olive oil into an ovenproof dish.
Preheat the furnace to 180°C.
Cut the zucchini into two equal halves. Slice each zucchini half into strips, but not completely, 34 inches high. To help you, I advise you to use Chinese chopsticks. I give you the picture of the hasselback potatoes, you have to do exactly the same:
Cut the tomatoes into slices. And cut each slice in half. Intercalate each half slice in each interstice of the zucchini:
Place the zucchini and tomatoes in the dish. Sprinkle with salt, pepper and herbes de Provence and bake for 45 minutes.
After 45 minutes, take the dish out, sprinkle with 4 tablespoons of grated cheese and put it back into the oven.
After 10 minutes, take it out of the oven and enjoy, it’s ready and delicious!