Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Read the full recipe after the video.

Recipe Summary

40 mins


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

1 zucchini
75 calories; protein 3.5g; carbohydrates 4.2g; dietary fiber 1.2g; sugars 2.7g; fat 5.3g; saturated fat 1.5g; cholesterol 3.8mg; vitamin a iu 284.9IU; vitamin c 21.1mg; folate 29.2mcg; calcium 88.4mg; iron 0.6mg; magnesium 24.7mg; potassium 319mg; sodium 245.1mg; thiamin 0.1mg.

1/2 vegetable, 1/2 lean meat, 1/2 fat