Author Notes
A perfect recipe for the spring to use all the homegrown zucchinis, an elegant way of presenting a boring vegetable and a delicious way of cutting the extra starch from your meal (vs the traditional hasselback potatoes). —Prash
Ingredients
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2
medium sized zucchinis
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2 tablespoons
extra virgin olive oil
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2 tablespoons
butter
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2
cloves garlic
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1 tablespoon
crushed red peppers
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1/4 cup
shredded Parmesan
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Salt
Directions
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Cut up the zucchini into slices but not all the way through. Place two chopsticks n either side of the zucchini to guide you through
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Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
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Crush the garlic and blend them all into a thick paste.
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Mix it with creamy, softened butter & olive oil mixture. Add the fresh/dried thryme and mix well.
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Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use half & save the reserves.
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Bake the hasselback zucchinis in a preheated oven at 425°F (220°C) for 45 to 60 minutes or until the outside is nice and crispy and the inside is tender.
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Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
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When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds and finish baking
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