Seared Zucchini with Parmesan-Basil Hollandaise

At home, I like to put a selection of dishes on the table so everyone can mix and match to their heart’s content. This recipe is great for such a buffet and combines well with the Hasselback beets and the crispy lentil-truffle balls. An immersion blender makes quick work of the creamy hollandaise sauce with basil and Parmesan cheese.