Garlic-Parmesan Hassel-back Zucchini


Recipe By: EatingWell Test Kitchen

This is an easy side dish. It is packed full of flavor and I will eat this over and over again! My husband gave this a two thumbs up, he said he would take this to garlic bread any day. Be gentle when fanning zucchini to put all the yummies inside, even the slightest oversite will break it. ☹ I tell you what, it looks absolutely wonderful on the plate and it tastes even better. I used avocado oil and added onion powder and before baking I used a smidge of Tony’s. Wonderful!

o 1 tablespoon extra-virgin avocado oil
o 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried
o ¼ teaspoon garlic powder
o ¼ teaspoon onion powder
• ¼ teaspoon salt
o ¼ teaspoon ground pepper
o 4 small zucchinis (about 1 pound total)
o ⅓ cup shaved Parmesan cheese, large pieces broken in half
• 1. Preheat oven to 425 degrees.
• 2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
• 3. 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 brush oil mixtures all over the zucchini and place a small piece of Parmesan into each cut.
• 4. Place the zucchini on a parchment paper and bake, without turning, until browned and tender, 25 to 30 minutes.


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