Is there ANYTHING that can’t be cooked hasselback style? We’ve already seen chicken, potatoes and apples, which means we have the main dish, the starch, and dessert covered. Only thing missing? A veggie side! This hasselback zucchini is filling that role SO well, with its cuts packed full of incredible, cheesy, garlic-and-Parmesan flavor. It’s not only got us wondering if there’s anything that can’t be hasselback, it also has us thinking: why would you want anything else? You’ll feel the same when you watch THIS from Eating Well Magazine.

HASSELBACK ZUCCHINI


Serves 4
Prep Time: 15 minutes
Total Time: 40 minutes

INGREDIENTS

– 1 tablespoon extra-virgin olive oil
– 1 teaspoon finely-chopped fresh oregano (or ½ teaspoon dried)
– ¼ teaspoon garlic powder
– ¼ teaspoon salt
– ¼ teaspoon ground pepper
– 4 small zucchinis (about 1 pound total)
– ⅓ cup shaved Parmesan cheese, large pieces broken in half

How amazing does that zucchini look?! Don’t you think it would be a great healthy alternative to garlic bread when you’re craving a cheesy side full of garlic and spice? If you agree and want to give it a try, grab your copy of the full printable recipe over on the Eating Well Magazine site and tell us how it turns out for you!