Hasselback Zucchini with Tomato Sauce

Von Spain on a Fork · 40 Min.

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Zubereitung

1. Set each zucchini across two chopsticks or wooden spoons and cut slices 1 cm (a little over 1/4 inch) thick, without cutting all the way through.
2. Place the zucchini on a foil-lined baking tray. Brush each with 1 tablespoon (15 ml) of the olive oil, season with salt and pepper, and bake in a 425°F (220°C) oven for 25 to 30 minutes, until just tender, turning them gently halfway through.
3. Meanwhile, heat 2 tablespoons (30 ml) of olive oil in a frying pan over medium heat.
4. Finely chop the onion and roughly chop the garlic.
5. Add the onion and garlic to the hot pan and stir constantly. When the onion is translucent, after 3 to 4 minutes, add the paprika and thyme and stir quickly. Add the tomato sauce and 2 tablespoons (8 g) of chopped parsley, season with salt and pepper, stir, and lower the heat.
6. When the zucchini is just tender (25 to 30 minutes in total; a toothpick should pierce them easily), remove them from the oven.
7. Transfer the zucchini to a serving dish, spoon over the simmering tomato sauce, top with a little grated cheese and the remaining parsley, and serve warm or at room temperature.

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