Garlic-Parmesan Hasselback Zucchini

Garlic-Parmesan Hasselback Zucchini

Using the hasselback technique–cutting partially into a whole fruit or vegetable every 1/2 inch or so–gives you an easy way to sneak lots of flavor into this healthy zucchini recipe. To bake the zucchini instead of grilling, place in a foil-lined 8-inch-square baking pan and bake at 425°F until tender, 25 to 30 minutes.
Course: Side Dish
Cuisine: American
Keyword: Zucchini
Yield: 4 servings

Materials

  • 4 Small zucchini (about 1 pound total).
  • 1 tbsp Extra-virgin olive oil.
  • 1 tsp Finely chopped fresh oregano or 1/2 teaspoon dried.
  • ¼ tsp Garlic powder.
  • ¼ tsp Salt.
  • ¼ tsp Ground pepper.
  • cup Shaved Parmesan cheese, large pieces broken in half.

Instructions

  • Preheat grill to medium-high.
  • Combine oil, oregano, garlic powder, salt, and pepper in a small bowl.
  • Make crosswise cuts every 1/2 inch along with each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
  • Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Notes

by: Breana Killeen