Maybe you’ve seen hasselback potatoes, but have you ever seen Hasselback Zucchini? This simple roasting method allows space for salami and mozzarella to tuck in, making this a delicious and hearty side dish.
4 medium zucchini and/or yellow squash
1 lb fresh mozzarella, thinly sliced
8 oz thinly sliced salami
1 teaspoon Italian seasoning
1 tablespoon Armanino Grated Parmesan Cheese
ground black pepper, to taste
½ cup Armanino Basil Pesto, thawed
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.
The Hasselback trend started with potatoes but can be used on a variety of firm vegetables. To help prevent your knife from cutting all the way through the squash, place 2 wooden spoons, chopsticks or skewers on either side of the vegetable. Your knife will hit the spoon before going all the way through to the cutting board.