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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
- 2 medium sized zucchinis
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic
- 1 tablespoon crushed red peppers
- 1/4 cup shredded Parmesan
- 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
- Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
- Crush the garlic and blend them all into a thick paste.
- Mix it with creamy, softened butter & olive oil mixture. Add the fresh/dried thryme and mix well.
- Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use half & save the reserves.
- 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.
- Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
- When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds and finish baking
- This recipe was entered in the contest for Your Best Recipe with Green Stuff