• Angelica Larsson

Hasselback zucchini | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Happy Friday my lovelies! It's a beautiful sunny day here and I have made the most of my morning with a lovely walk and now I am seated in front of my work desk to get some work done. I have my lunch in the oven and I am so looking forward to it and wanted to share it with all of you it's done any moment now. I will add a bonus video this weekend talking about what I have been struggling with so look forward to that. I wish you all a fantastic weekend!



What you need:


1 zucchini

1 red onion

2-3 figs

Vinaigrette or olive oil to coat

A pinch of salt

A pinch of all spice



Begin with washing your vegetables and finely slice a red onion and two figs. Slice thin cuts into the zucchini but not all the way through, drizzle either olive oil or in my case I will use my vinaigrette. Add salt and black pepper and coat the zucchini.


Preheat the oven to 220°C (340°F) and add a slice of red onion and fig into all the zucchini slices, I do one fig, one onion and repeat. Next place the zucchini on a baking tray and pop it into the lower part of the oven for 40 minutes.


Served it with my mushroom salad but you can serve it with what you fancy.

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