Hasselback Zucchini
Hasselback Zucchini
2 medium zucchini
1 Tbs. Butternut Squash Seed Oil
1/4 tsp. freshly ground nutmeg
sea salt
fresh rosemary
Halve the zucchini and place in a steamer basket set in a large saucepan filled with 2″ simmering water.
Cover and steam until tender, 5-8 minutes. Remove from heat and allow to cool.
Cut the veggies lengthwise along 1 side to remove a thin slice, creating a flat surface.
Cut crosswise into thin slices without cutting all the way through.
Heat a dry medium skillet, preferably cast iron, over high and cook the veggies, turning occasionally, until blackened, 10–12 minutes.
Press slices at an angle to fan them out. Drizzle with oil, then sprinkle with sea salt and nutmeg.
Garnish with fresh rosemary.
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