Quick and simple—perfect for lazy summer dinners!
Spring is here! Time to pull out all of those gorgeous spring veggies! Corn, asparagus and zucchini—their season has come. And we couldn’t be more delighted, because we’ve decided to make hasselback zucchini.
Perhaps the most perfect side dish ever, we gave this one a twist—turning it into savory pizza baked slices!
Prepare your forks. Hasselback Zucchini Pizza awaits! Here’s how to make this quick Spring side dish.
Start by cutting four small zucchini into ¼-inch slits. Each slice should go about ¾ of the way through the veggie. Use slow, smooth slices, so you don’t accidentally cut the zucchini right in half.
Now, grab some pepperonis and slice them into halves.
Gently accordion your zucchini backward, opening up the little slits, and press several pepperoni along the spine of your zuke.
The veggie will start to bow naturally backwards. Set it gently on its side on a parchment-lined baking sheet.
A little pasta sauce up top, a few slices of fresh mozzarella (or a sprinkling of the shredded stuff) and this baby is ready to bake. Boom!
In 30 minutes or so, you’ll be saying “Hello, Hasselback!” to these yummy little pizzas.
We created this recipe as a side, but it’s also the greatest quick and mellow vegetarian dinner dish ever!
Whether you decide to serve it up as a side with chicken or roast or salad, or go the easy route and make this your main, whip this one up tonight. So easy and tasty, it’s a must-try keeper.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!