Sunday, July 10, 2016

Garlic-Parmesan Hasselback Zucchini

Find this recipe at Southern Plate
*My notes. 

Garlic-Parmesan Hasselback  Zucchini 
From EatingWell: July/August 2016
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.

*I use 2 wooden spoon handles on either side of zucchini to cut in the Hasselback method. This prevents cutting through the entire zucchini. I also prepared these in the oven method. Very tasty & will prepare again! I will also add more cheese the last few minutes of baking. 

1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 small zucchini (about 1 pound total)
1/3 - 1/2 cup shaved Parmesan cheese, large pieces broken in half

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.

Per serving : 75 Calories; 5 g Fat; 2 g Sat; 3 g Mono; 4 mg Cholesterol; 4 g Carbohydrates; 4 g Protein; 1 g Fiber; 245 mg Sodium; 319 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1/2 lean meat, 1/2 fat

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