Hasselback Zucchini with Tomato Sauce

INGREDIENTS

• 4 medium-sized zucchinis
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1 can tomato sauce 15 oz / 425 grams
• 3 tbsp chopped fresh parsley 11 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper

DIRECTIONS

1. Place each zucchini over two chopsticks or wooden spoons, cut into slices that are 1 cm thick (a little over a 1/4 inch), making sure to not cut all the way through
2. Add the zucchinis over a baking tray that's lined with foil paper, brush 1 tbsp (15 ml) extra virgin olive oil all over the each zucchini and season with sea salt & black pepper, add into a preheated oven 425 F / 220 C, bake for 25 to 30 minutes or until just tender, making sure to gently flip them at the half way point
3. In the meantime, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
4. While the oil is heating, finely chop the onion and roughly chop the garlic
5. Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, 2 tbsp (8 grams) chopped parsley and season with sea salt & black pepper, mix together, then lower to a low heat
6. Once the zucchini is just tender, once again between 25 to 30 minutes, you can always pierce them with a toothpick, remove from the oven
7. Gently transfer the zucchinis into a serving dish, top off with the simmering tomato sauce, a kiss of grated cheese and some chopped fresh parsley, serve warm or at room temperature, enjoy!