Gluten-Free Hasselback Zucchini Squash with Lemon, Basil, and Feta

This gluten-free recipe for Hasselback Zucchini Squash with Lemon, Basil, and Feta is a delicious and visually appealing side dish that's perfect for a healthy and flavorful meal. The zucchini is sliced and roasted to perfection, then topped with a refreshing mixture of lemon, basil, and creamy feta cheese. It's a delightful combination of textures and tastes that will please your taste buds!

Ingredients:

4 medium zucchini squash
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zest and juice
1/2 cup fresh basil leaves, chopped
1/2 cup crumbled feta cheese
Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Wash and dry the zucchini squash

Trim the ends, and then cut slits into each squash, making sure not to cut all the way through

You want to create thin slices without separating the squash into two pieces

In a small bowl, mix together the olive oil, minced garlic, lemon zest, and half of the chopped basil

Using a pastry brush, coat each zucchini squash with the olive oil mixture, making sure to get the mixture into the slits

Season the zucchini with salt and pepper to taste

Place the zucchini squash on a baking sheet lined with parchment paper or a lightly greased baking dish

Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and slightly browned

While the zucchini is baking, prepare the lemon and basil feta topping

In a small bowl, combine the crumbled feta cheese, remaining chopped basil, and lemon juice

Mix well

Once the zucchini is done, remove it from the oven and let it cool slightly

Before serving, spoon the lemon, basil, and feta mixture over the hasselback zucchini squash

Garnish with additional lemon zest and fresh basil leaves if desired

Serve your gluten-free hasselback zucchini squash with a burst of flavor and enjoy!

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