Artichoke & Asiago Hasselback Zucchini
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 227g Summer Fresh Artichoke & Asiago Dip
- 3 Zucchini, green and yellow
- 4 tbsp. cooked Pancetta, diced
- 4 tbsp. Mozzarella, shredded
- 4 tbsp. Green Onion, diced
- 3 tbsp. vegetable or olive oil
Directions
- Cut each zucchini into slices, about 1cm apart, stopping each slice just before you would cut through the bottom. Place zucchinis in a cast iron pan, or BBQ safe dish, and brush each zucchini with oil, getting it down between the slices.
- Cook on the BBQ with cover closed at high heat for about 3 minutes, or just until slices start to open up. Remove from the grill. Fill each slice with Summer Fresh Artichoke & Asiago Dip, then top each zucchini with shredded cheese and pancetta.
- Return to the grill until cheese melts, then remove and serve garnished with chopped green onions sprinkled on top.
TIP: You can also try Summer Fresh Spinach Dip
