Garlic Parmesan Hasselback Zucchini

WHAT?! You’ve gotta hasselback zucchini for dinner. These are a perfect side for a holiday dinner (or, let’s be honest, just dinner). And the flavors are on point!

Garlic Parmesan Hasselback Zucchini

serves 6

6 small zucchini

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup Parmesan, shredded

Cut the ends off the zucchini and cut 1/8-inch slices crosswise along the squash, making sure to not go all the way through. (Use a chopstick on each side of the squash to help you not cut all the way through). Mix together the melted butter, oil, garlic powder, salt, and pepper. Brush the butter mixture on each zucchini - opening the slices as you brush. Sprinkle zucchini with the Parmesan cheese. Place on a parchment or foil lined baking sheet and roast in a preheated 325°F oven for 20-30 minutes.

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