Garlic-Parmesan Hasselback Zucchini

Garlic-Parmesan Hasselback Zucchini

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From: EatingWell Magazine, July/August 2016

Using the hasselback technique—cutting partially into a whole fruit or vegetable every ½ 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 small zucchini (about 1 pound total)
  • ⅓ cup shaved Parmesan cheese, large pieces broken in half

Preparation

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  1. Preheat grill to medium-high.
  2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
  3. Make crosswise cuts every ½ 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.
  4. Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Nutrition information

  • Serving size: 1 zucchini
  • Per serving: 75 calories; 5 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 4 g protein; 29 mcg folate; 4 mg cholesterol; 3 g sugars; 0 g added sugars; 285 IU vitamin A; 21 mg vitamin C; 88 mg calcium; 1 mg iron; 245 mg sodium; 319 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ lean meat, ½ fat

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