Serves 4-6
Garlic-Parmesan Hasselback Zucchini
- 1 Tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 small zucchini (about 1 pound total)
- 1/3 cup shaved Parmesan cheese
– 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. Place the zucchini on a double layer of foil.
– Place a small piece of Parmesan into each cut of the zucchini. Brush the oil mixture over the top.
– Place the zucchini the grill and let cook, without turning, until browned and tender, 10–15 minutes.
See full post at RD in the Midwest
Garlic-Parmesan Zucchini from RD in the Midwest