Garlic Parmesan Hasselback Zucchini
A fun way to eat roasted zucchini. It is also a low carb alternative for hasselback potatoes.
Ingredients
- 5 medium zucchini
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 2 garlic cloves, minced
- 3 oz Parmesan cheese or white cheddar cheese, thinly shaved
- 4 tbsp shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Line a large baking sheet with foil. In a small bowl, mix together olive oil, garlic powder and minced garlic.
- Slice zucchini cross-wise, like an accordion, but only slice about 2/3 of the way down. Space slices about 1/2 inch apart.
- Place zucchini on prepared baking sheet. Brush zucchini with garlic olive oil mixture, making sure to include the minced garlic. You can always spoon on the minced garlic if you aren't able to get it on the zucchini with your brush.
- Roast zucchini in the oven for about 15 minutes or until zucchini is just tender. Remove zucchini from oven.
- Stuff a thin shaving of cheese into each of the zucchini cuts. Sprinkle shredded cheese on top. Place zucchini back into the oven and set your oven to low broil. Cook zucchini for about 5 more minutes or until cheese is melted and begins to bubble and brown. Serve immediately.
Notes
These are great as a weeknight side dish, but they are also delicious as a light lunch or a side dish at a party.
Serving: 1zucchini, Calories: 169kcal, Carbohydrates: 7.3g, Protein: 7.9g, Fat: 13g, Saturated Fat: 4.9g, Sodium: 195.1mg, Fiber: 2g, Sugar: 5g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!