Name: Hasselback Zucchini with Parmigiano Gremolata
Ingredients: 1 lemon; 1/3 cup finely chopped parsley; 3 – 4 cloves garlic, chopped; 2/3 cup grated Parmigiano, divided; 1/3 cup melted butter; 2 medium sized zucchini; Red pepper flakes, to taste

Ingredients

Scale

1 lemon
1/3 cup finely chopped parsley
3 – 4 cloves garlic, chopped
2/3 cup grated Parmigiano, divided
1/3 cup melted butter
2 medium sized zucchini
Red pepper flakes, to taste

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Instructions

Preheat oven to 425 F.
Using a vegetable peeler, remove lemon peel in strips and mince the peels.
In a small bowl combine the peel, chopped parsley, chopped garlic and Parmigiano. Set aside.
Cut the zucchini hasselback style. Place two wooden spoons or chopsticks on each side of the zucchini and slice down to create an accordian effect.
Pour melted butter over zucchini and bake for 45 minutes.
Remove from oven and lower the heat to 350.
Sprinkle gremolata over zucchini and place back in the oven for another 15 – 30 minutes.
Remove from oven and sprinkle remaining Parmigiano and red pepper flakes on top.
Serve warm.