Dinner
Garlic-Parmesan Hasselback Zucchini
Thin zucchini slices fan open under a golden blanket of Parmesan that melts into each slit. Olive oil laced with oregano and garlic bathes the vegetable until the edges crisp and the centers turn silky and sweet.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 75
- Protein
- 4g
- Carbs
- 4g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 245mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tsp finely chopped fresh oregano or 1/2 teaspoon dried
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 small zucchini (about 1 pound total)
- 1/3 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 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.