Cheesy Hasselback Zucchini
"Potato takes the backseat in this recipe for hasselback zucchini...."
INGREDIENTS
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For the Toasted Bread Crumbs:
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2 tablespoons olive oil
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1/2 cup finely ground bread crumbs
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1 tablespoon parsley, roughly chopped
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1 teaspoon oregano, roughly chopped
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1 teaspoon thyme, roughly chopped
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Kosher salt, to taste
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For the Compound Butter:
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1/2 cup unsalted butter, softened
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1/4 cup finely grated Parmesan cheese
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1/2 tablespoon lemon zest
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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Kosher salt and freshly ground black pepper, to taste
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For Hasselback Zucchini:
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4 medium zucchini
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Compound butter
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Toasted bread crumbs
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Finely grated Parmesan, for garnish
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Roughly chopped parsley, for garnish
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Roughly chopped oregano, for garnish
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Roughly chopped thyme, for garnish
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Lemon wedges, for serving
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