Garlic-Parmesan Hasselback Zucchini

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free Italian Mediterranean Dinner Side

Garlic-Parmesan Hasselback Zucchini

Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free Italian Mediterranean Dinner Side
4 servings
Prep time: 15 minutes
Total time: 40 minutes

Description

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.

Directions

  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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories75 cal
  • Total Fat5.3 g
  • Saturated Fat1.5 g
  • Cholesterol0 mg
  • Sodium245 mg
  • Carbohydrate Total4.2 g
  • Protein3.5 g
  • Phosphorus85 mg
  • Potassium319 mg
  • Fiber1.2 g
  • Calcium88 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 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

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 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
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 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

Description

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.

Directions

  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.
© Meredith Operations Corporation. All rights reserved. Used with permission.