Hasselback zucchini with Parmesan and garlic

Wash zucchini (700 g) and make frequent crosswise cuts without slicing all the way through. Place the zucchini between two sticks so the knife stops before the board.

Melt butter (60 g). Mix with garlic (15 g), paprika (5 g), Italian herbs (2 g), salt (3 g), and black pepper (1 g). Brush over the zucchini, working the mixture into the cuts.

Bake at 190-200 °C for about 25 minutes. Sprinkle with Parmesan (100 g) and return to the oven for 5 minutes until melted; finish with parsley (5 g).