For the Hasselback Zucchini:
2 large zucchini (about 500g total),
2 large eggs,
60ml (1/4) vegetable oil,
3 cloves garlic, minced,
1 medium red onion, thinly sliced,
1 medium red onion, thinly sliced,
1 label, julienned,
2 main tomatoes, thinly sliced,
1 large tomato, thinly sliced,
1 red bell pepper, thinly sliced,
2 celery stalks, chopped,
80g (2.8oz) grated cheese (mozzarella or cheddar),
60g (1/4) canned fresh tomatoes,
2 pieces of parsley, chopped,
2 fresh dill For the balsamic glaze:
40 ml (3/4 cup) balsamic vinegar,
1 teaspoon honey,
juice of 1 lemon,
1/4 teaspoon salt,
1/4 teaspoon black pepper,
1/4 teaspoon paprika.
Step-by-step instructions: Preparing the zucchini:
Wash and dry the zucchini. Peel the zucchini thoroughly. Place each zucchini on a cutting board and make a full cut, approximately 5 mm apart, cutting through three-quarters of the zucchini. Be careful not to overfill the base: the base was considered intact to ensure the zucchini remains whole.
More information on proofing is available on the website.
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