Garlic Parmesan Roasted Zucchini
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.
10 minutes
30 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
Serves: 5
Ingredients
- 3 whole3 whole3 whole Zucchini
- 3 cloves3 cloves3 cloves Garlic, Minced
- 4 Tbsp4 Tbsp4 Tbsp Unsalted Butter, Vegan or regular
- 1 cup1 cup1 cup Parmesan Cheese, Freshly shredded
- 1 Tbsp1 Tbsp1 Tbsp Paprika
- 1 tsp1 tsp1 tsp Italian Seasoning
- .5 tsp.5 tsp.5 tsp Salt and Pepper
- 111 Parsley, Freshly chopped
Process
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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