Hasselback Lemon Feta Zucchini
Ingredients
3 large zucchini
2 tablespoons Feta cheese (finely crumbled)
3 tablespoon chopped basil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 tablespoons lemon juice
olive oil, salt, pepper
Directions
set oven to 425 degrees
Wash and slice you zucchini, skin on, cut into thin slices, but not all the way through (Help guide the process by lining up a chopstick on either side of the squash and cutting until you hit the stick)
Mix together feta, chopped basil, garlic powder, paprika, red pepper flakes and lemon juice
Lay your zucchini on a large sheet of aluminum foil and drizzle with olive oil and lemon juice, then carefully add the feta mixture in between the zucchini rounds
Use tin foil to help zucchini stay in place on the baking sheet
Add a little extra feta mixture on top
Bake for 35 minutes, then broil for 2-3 minutes so the tops turn golden brown
