Garlic-Parmesan Hasselback Zucchini

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.

Prep/Cook Time: 40 Minutes, Servings: 4

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

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Directions

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.

Nutritional Information

Per Serving: 75 Calories, Total Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Carbohydrates: 4 g, Fiber: 1 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 4 g, Sodium: 245 mg, Potassium: 319 mg, Folate: 29 mcg, Calcium: 88 mg

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