Zucchini Meets the Hasselback Potato

4 zucchini 

2 T. plus 1 t. olive oil 

1/4 C. panko breadcrumbs 

2T. Parmesan cheese, grated 

1 clove garlic, minced

2 T. parsley, minced 

Salt and pepper 

 

Preheat oven to 400 degrees. 

Cut away ends of zucchini and along one side lengthwise to create a flat edge so it sits evenly on a cutting board. Make 1/8” slices across each zucchini without going all the way through. Place on sheet pan and drizzle with 1 t. olive oil, rubbing oil over and under each zucchini. Season lightly with salt. 

In a small bowl, combine breadcrumbs and next 3 ingredients. Add remaining 2 T. olive oil and combine well. Sprinkle breadcrumb mixture over top of each zucchini and gently in between the slices. Place in oven and bake for 15 minutes. 

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