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.