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Garlic-Parmesan Hasselback Zucchini
Source: Eating Well Magazine July/August 2016 pg. 39 (Entered by Steve & Carissa Lunk)
“Sneak lots of flavor into this summer favorite.”
Serves: 4 (1 zucchini each)
1 tbsp extra-virgin olive oil
1 tsp fresh oregano, finely chopped
1 clove garlic, minced or 1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp Beaverfork Blend or 1/4 tsp pepper
4 small zucchini (about 1 pound total)
1/3 - 1/2 cup Parmesan cheese, shaved
Step by Step Instructions
- Preheat grill to medium-high.
- Combine oil, oregano, garlic, salt and Beaverfork blend 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, 16-18 minutes. * You can also cook zucchini in the oven. Preheat oven to 350 degrees F. Prepare the zucchini as in steps 2 and 3. Then place on a greased baking sheet and bake for 20 minutes or until tender. Enjoy!!!
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