2022 Week 5 Newsletter
Recipe & Pic from Peas & Crayons
You're likely familiar with potatoes getting the Hasselback treatment but here Zucchini gets a turn. This is a great way to use up a lot of zucchini at once (every gardener's summer connundrum)!
1 large zucchini squash
2-4 TBSP feta cheese (finely crumbled)
1-2 TBSP fresh chopped basil (try subbing in your cilantro!)
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp red pepper flakes (optional)
1-2 tsp lemon juice
olive oil to taste
salt to taste
Preheat oven to 450. Wash your zucchini and slice thinly but not all the way through.
Mix together feta, basil, paprika, garlic powder, and red pepper flakes- set aside.
Lay the zucchini on a large piece of aluminum foil, drizzle with olive oil and lemon juice, then smash the feta mixture in between each round. Add a little extra on top and fold up the foil into a pouch.
Bake for 35min for al dente or 45-60min for tender zucchini.