Hassleback Zucchini

​Ingredients

• 2 medium sized zucchinis
• 2  Tbls. olive oil
• 2  Tbls. butter
• 2  cloves garlic
• 1  Tbls. crushed red peppers
• ¼  cup shredded Parmesan
• Salt

Preparation         
1.  Cut up the zucchini into slices but not all the way through. Place two chopsticks along the long side of the 
     zucchini to prevent you from cutting all the way through
2.  Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3.  Crush the garlic and blend them all into a thick paste.
4.  Mix with creamy, softened butter & olive oil mixture. Add fresh/dried thyme. Mix well.         
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  Bake the hasselback zucchinis in a preheated oven at 425°F for 45 to 60 minutes or until the                           outside is nice and crispy and the inside is tender.
7.  Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8.  When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds
      and finish baking