Hasselback Zucchini with Garlic Thyme Butter and Parmesan                     


Serves 4 - 6

3 garlic cloves, unpeeled

4 tablespoons butter

2 teaspoons fresh thyme

2 tablespoons olive oil

8 medium zucchini

Fine grain sea salt

Ground black pepper to taste

4 tablespoons grated Parmesan cheese


In a small saucepan over medium heat roast the garlic, turning occasionally, until you get black spots all over, about 15 minutes.

Transfer to a cutting board and remove the papery skins.

In a food processor (or blender) place roasted garlic, butter, thyme, and olive oil and pulse until well blended.

Return the garlic butter to the saucepan and heat until sizzling. Set aside.

Preheat oven to 425°F (200°C) and place a rack in the middle. Line a baking dish with parchment paper. Set aside.

Thoroughly wash the zucchini and cut ends off.

Place a wooden chopstick on either side of the zucchini and, with a sharp knife, cut across at about ⅛-inch intervals, without going all the way through the zucchini. The chopsticks will prevent this from happen, but be careful nonetheless.

Once you’ve cut them all, put the zucchini onto the lined baking dish, cut side up and spoon half the garlic butter over the zucchini. Try to dab some gently in between the slices as well.

Sprinkle each potato well with salt and pepper, cover with foil and bake in the oven for 40 to 60 minutes or until the outside is nice and crispy and the inside is tender.

About halfway through the cooking, remove the foil and brush with the remaining seasoned butter.

About 10 minutes before the zucchini are done cooking sprinkle with Parmesan cheese and finish the cooking.

Transfer to a plate, spoon on top some of the cooking liquid and serve.