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Garlic-Parmesan Hasselback Zucchini

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4
  • Course: Main Dish

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.

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Ingredients

  • 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 cup shaved Parmesan cheese, large pieces broken in half
  • Reynolds Wrap® Heavy Duty Aluminum Foil

Directions

Step 1

Preheat grill to medium-high.

Step 2

Combine oil, oregano, garlic powder, salt and pepper in a small bowl.

Step 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 place a small piece of Parmesan into each cut. Brush the oil mixture over the top.

Step 4

Place the zucchini on a double layer of Reynolds Wrap® Heavy Duty Aluminum Foil and grill, without turning, until browned and tender, 16 to 18 minutes.

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