Spicy Roasted Hasselback Zucchini
From Real Life Kosher Cooking by Miriam Pascal
Mesorah Publications/November 2017
Photos by Miriam Pascal
One of the most popular recipes on my blog, and indeed the first recipe I ever had that “went viral” is my Spicy Baked Zucchini Sticks. Bursting with flavor, easy, and healthy- does it get any better? When deciding which recipes to include in this book, I came up with this incredible updated version. Apparently, it does get better.
4-6 small zucchini
3 Tablespoons olive oil
1 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon chili powder
Pinch cayenne pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
• Place 1 zucchini onto a cutting board, place a chopstick or wooden handled spoon along the length of both sides. Cut slices about ¼” apart, using the chopsticks as a guide to ensure that you don’t cut all the ways through. Place zucchini onto prepared baking sheet. Repeat with remaining zucchini.
• In a small bowl, mix oil and spices until a thick mixture forms. Divide mixture among the zucchini, turning them to spread all over. Open slits a bit to help spices seep in
• Bake cut side down for 25 minutes. Carefully flip so that they stay whole. bringing cut side to top. Bake for an additional 20-25 minutes until skin is crispy and inside is tender.
Makes 4-6 servings
Variation: Instead of the hasselback version, you can make the original method…cut zucchini into wedges; toss with spice mixture; reduce baking time by about 10 minutes.
Plan Ahead- These are best enjoyed fresh. If need be, make one or two days ahead. Reheat, uncovered in a single layer until heated through.
Recipe: kosher, vegetarian