Garlic Parmesan Roasted Zucchini (Edit recipe)

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You will not regret trying this one! Amazing flavor and can be coupled with meatballs and spaghetti or a seasoned grilled chicken and potatoes! Yum! This one is my favorite way to cook zucchini. The hasselback technique is cutting not all the way through the zucchini in order to stuff with additional flavors. It allows the juices to seep into the deep cuts of each and every slice. You can use long skewers or chopsticks to prevent the knife from cutting all the way through.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 5

Ingredients

3 whole Zucchini
3 cloves Garlic, Minced
4 Tbsp Unsalted Butter, Vegan or regular
1 cup Parmesan Cheese, Freshly shredded
1 Tbsp Paprika
1 tsp Italian Seasoning
.5 tsp Salt and Pepper
1 Parsley, Freshly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place sticks on outside of zucchini. Cut thin equal slices down to sticks being careful not to cut all the way through. Melt butter and spread inside the cuts of zucchini. In a plate shred Parmesan from block. Add seasoning and mix together. With basting brush spread cheese into each slice carefully and on top. Bake at 400 degrees for 30 minutes till crisp and tender. Remove from oven and sprinkle with parsley. Serve warm and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	13 g
Carbohydrates:	6 g
Protein:	8 g
Cholesterol:	37 g
Sodium:	413 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.