Hasselback Zucchini Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • ½ cup finely ground bread crumbs
  • 1 tablespoon parsley, roughly chopped
  • 1 teaspoon oregano, roughly chopped
  • 1 teaspoon thyme, roughly chopped
  • Kosher salt, to taste
  • ½ cup unsalted butter, softened
  • ¼ cup finely grated Parmesan cheese
  • ½ tablespoon lemon zest
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 4 medium zucchini
  • Compound butter
  • Toasted bread crumbs
  • Finely grated Parmesan, for garnish
  • Roughly chopped parsley, for garnish
  • Roughly chopped oregano, for garnish
  • Roughly chopped thyme, for garnish
  • Lemon wedges, for serving
Directions
  1. Make the toasted bread crumbs: In a 10-inch skillet, heat the olive oil over medium-high heat. Add the bread crumbs and the herbs, and season with salt to taste. Toast the bread crumbs until golden brown, stirring constantly to make sure they don't burn, 8 to 9 minutes. Keep warm until needed.
  2. Make the compound butter: In a medium bowl, add all the compound butter ingredients and mix until fully incorporated. Set aside.
  3. Make the hasselback zucchini: Preheat the oven to 350º. Slice each zucchini in ¼-inch thick slices, without cutting all the way through to keep the zucchini in one piece. Place the hasselback zucchini on a baking sheet and roast in the oven for 10 minutes. Remove the baking sheet and add dabs of the compound butter between each of the slices. Place back in the oven and roast for 10 minutes more, basting with the melted butter in the pan halfway through.
  4. Transfer the zucchini to a serving platter to assemble. Top with the toasted bread crumbs and garnish with grated Parmesan, parsley, oregano and thyme. Squeeze a lemon wedge over each and serve.