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Garlic-Parmesan Hasselback Zucchini

Garlic-Parmesan Hasselback Zucchini

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.

Ingredients

  • 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

Instructions

  • Preheat grill to medium-high.
  • Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
  • 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.
  • Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Tips

MAKE AHEAD TIPS

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings
SERVINGS 4
ACTIVE TIME 15 minutes
TOTAL TIME 40 minutes

Nutrition

Per serving 75 Calories
Total Fat 5 g
Saturated Fat 2 g
Mono Saturated Fat 3 g
Cholesterol 4 mg
Sodium 245 mg
Fiber 1 g
Protein 4 g
Potassium 319 mg
Added Sugars 0 g
Total Sugars 3 g
Calcium 88 mg
Folate 29 mcg
Vitamin E 1 mg
Zinc 1 mg
Vitamin B3 1 mg
Carbohydrate Servings 0

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