I finally took my whole 1-week of vacation this month. I spent the week at “home” in the Hoosier state, hanging out with family and catching up with old friends. It was nice to be there a little longer, but my time went much faster than I planned. We did watch the circus one night (a must when you grew up in the “Circus Capital of the World” after-all), played some volleyball with the cousins, and even tried a new restaurant on cue with the new Farm-to-Table trend.
In between all that, my days (or at least mornings) were spent driving 40 minutes to Fort Wayne for mom’s 20-minute radiation sessions and then driving all the way back. She has been doing pretty well, although this week her throat and tongue have really been bothering her. So say a prayer if you get a chance. We appreciate it.
Of course, while I was home I got the opportunity to help harvest things from my parents’ thriving garden. My dad planted something like 6 zucchini plants, so one day we harvested about four 5-gallon buckets full of zucchini. You should have seen the stack. Unfortunately, when we went to church that Sunday, all the cars were locked (funny how that works), so I ended up taking home quite a bit.
I made grilled zucchini, sauteed zucchini, shredded zucchini and carrots, zucchini bread, and even gave some away. Then one of my cousins visited Indiana and my mom sent back MORE zucchini for me! I had just gotten our August recipes in at work and one of them was this delicious-looking hasselback zucchini. So I thought “What’s to lose?”
It’s a pretty simple recipe. Start off by preheating your oven to 425 F and lining a baking sheet with foil. You could also do this on the grill, with a layer of foil to keep it all together.
Slice the zucchini every 1/2-inch or so, being careful not to cut all the way through the bottom.
Using shaved Parmesan cheese, place a slice in between each cut.
Mix together 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper.
Use a pastry brush to cover all the zucchini. Place in the oven for 25 to 30 minutes, or until the zucchini is tender and the cheese is starting to brown.