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. Source: EatingWell Magazine, July/August 2016

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

75 calories; 5.3 g total fat; 1.5 g saturated fat; 4 mg cholesterol; 245 mg sodium. 319 mg potassium; 4.2 g carbohydrates; 1.2 g fiber; 3 g sugar; 3.5 g protein; 285 IU vitamin a iu; 21 mg vitamin c; 29 mcg folate; 88 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (3)

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5 Ratings
  • 5 star values: 5
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Rating: 5 stars
Works great in the air fryer!!! Soooooo good! Read More
Rating: 5 stars
this would work well under the broiler I think. cook most of the way then finish under the broiler to roast a bit. I happen to have a zucchini mexican squash and a crookneck. Or one could just cube the veggies sprinkle with oils and the cheese and roast. Getting very excited about summer veggies...... Read More
Rating: 5 stars
Wow! So simple easy and tasty! Read More