​Ingredients

• 2 medium sized zucchinis
• 2  Tbls. olive oil
• 2  Tbls. butter
• 2  cloves garlic
• 1  Tbls. crushed red peppers
• ¼  cup shredded Parmesan
• Salt

Preparation         
1.  Cut up the zucchini into slices but not all the way through. Place two chopsticks along the long side of the 
     zucchini to prevent you from cutting all the way through
2.  Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3.  Crush the garlic and blend them all into a thick paste.
4.  Mix with creamy, softened butter & olive oil mixture. Add fresh/dried thyme. Mix well.         
5.  Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use
      half & save the reserves.
6  Bake the hasselback zucchinis in a preheated oven at 425°F for 45 to 60 minutes or until the                           outside is nice and crispy and the inside is tender.
7.  Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8.  When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds
      and finish baking

​Pesto Ingredients

• 2 cups of microgreens (such as basil, arugula, broccoli or kale)
• 2 cloves of garlic
• 1/2 cup of nuts (such as pine nuts, almonds, or walnuts)
• 1/2 cup of grated Parmesan cheese (optional)
• 1/2 cup of olive oil
• Salt and pepper to taste

Preparation
1.  In a food processor, blend the microgreens, garlic and nuts until smooth.
2. Add Parmesan cheese to microgreens and blend until smooth
3. While processor is blending, slowly add the olive oil.  Blend until smooth.
4. Add salt and pepper to taste.
 
Yogurt Pesto Dip Ingredients

• 1 cup plain Greek yogurt
  
• ⅓ cup pesto 
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, finely grated or minced
  
• Salt and freshly ground black pepper, to tas

 Preparation

1.  Grate or mince the garlic finely.
2. Squeeze the juice of the fresh lemon into a small bowl.  Strain to remove the seeds.
3. Stir the Greek yogurt thoroughly so there is no liquid separation in the container.
4. In a medium mixing bowl  add the Greek yogurt and pesto (1:1 ratio).  Stir them with a spatula until well combined and the mixture is uniform in color,.
5. Add the fresh lemon juice and minced garlic to the yogurt-pesto mixture. Stir well to incorporate all the flavors evenly throughout the dip.
6. Season with salt and pepper to taste.
7. If the dip seems too thick, you can thin it slightly by stirring in 1-2 teaspoons of water, milk, or olive oil until you reach your desired consistency. If it’s too thin, add a bit more pesto or a tablespoon more Greek yogurt.
8. For best flavor, cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes before serving. This resting time allows the flavors to meld beautifully. The dip tastes significantly better after chilling.