A friend of mine Fran (who is not a CSA member but who loves to cook and I just learned loves this blog) sent me this recipe she is making today. She thought it would be perfect for the blog and I agree. As you know I am all about not turning the oven on in the summer and this is a great way we can use our squash in the share. 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.
4 servings | Active Time: 15 minutes | Total Time: 40 minutes
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
Preparation:
- Preheat grill to medium-high.
- Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
- 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.
- Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.
Note: 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.
*Recipe courtesy of Eating Well.
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