Hasselback Zucchini

Directions

1. 1
   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
2. 2
   Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3. 3
   Crush the garlic and blend them all into a thick paste.
4. 4
   Mix it with creamy, softened butter & olive oil mixture. Add the fresh/dried thryme and mix well.
5. 5
   Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use half & save the reserves.
6. 6
   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.
7. 7
   Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8. 8
   When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds and finish baking