Hasselback Zucchini w/ Parmesan, Butter & Herbs
When did this playing with our food become so popular?
I guess when food blogs popped up about 10 years ago.
There is always some kind of fun food gimmick, like avocado roses (which if you follow me on instagram, you know I am obsessed with!); any food made into a flower; zoodles; and of course, the hasselback potato thing, which makes a pretty presentation.
Mad knife skills, is all it takes. The idea is not to cut thru to the end of the vegetable, and to not cut your finger off.
I saw this idea on Ciao Chow Bambina, and decided to try it with my lonely tasteless zucchini (which by the way, I am not a fan of....they are so bland).
Slice your zucchini without cutting thru (method here) and lay in an oval baking dish, nice and tight if you can.
Season with kosher salt.
Tuck in basil leaves in between the slices then brush w/ 3 tbsp of melted butter.
Now a big pinch of grated Parmigiano Reggiano cheese goes over the butter. It will get thick and gloppy and seal the slices, especially if your zucchini is cold out of the fridge.
I added a bit of piment d'espelette for heat (Basque chili powder).
I threw in some fresh oregano stalks with leaves and flowers around the zucchini and roasted at 425F for 45 minutes, until nice and crispy.
This not only made the kitchen smell great, but it tasted so good!
Try it....you like it!