BAKED ZUCCHINI WITH PESTO

It’s zucchini time.  After recent warm days and good showers, crops are maturing quickly. Here’s a hasselback version of baked zucchini making use of larger fruits and Torello Farm’s popular carrot top pesto! Alternatively, try a filling with a combination of fresh herbs, making sure mint is included in the mix.  The recipe will work equally well with smaller zucchini for individual serves - just reduce the cooking time to about 20 minutes, or until soft and tender.  A squeeze of lemon before serving gives a nice added tang too.

serves 6 as a side dish

500g zucchini

2 tablespoons extra virgin olive oil

sea salt, for sprinkling

Pesto filling:

½ cup Torello Farm carrot top pesto, or basil pesto

2 tablespoons finely grated Parmesan

Herb filling:

1 cup chopped mixed herbs (mint, dill, parsley, thyme)

Preheat oven to 180°C (160°C fan-forced).

Slice crossways along the length of zucchini at regular half centimetre intervals, cutting only three-quarters of the way through so you keep zucchini intact.

Using a butter knife, gently spread the pesto filling, or herb filling, in between each slice, pushing down to coat sliced surface well.  This will help distribute a more even flavour.  Place zucchini cut side upwards, on a baking paper lined oven tray.  Drizzle over the olive oil and sprinkle with sea salt to season.  

For one large zucchini, bake for 30 minutes, or until the centre is very tender when inserted with a skewer.   If preparing the pesto filled zucchini, bake for 15 minutes then top with grated parmesan. Return tray to the oven and bake a further 15 minutes, or until tender.  

Eat warm or at room temperature.  Slice into serving portions.

Fiona Hammond ©2019