Garlic-Parmesan Hasselback Zucchini

You can make this on the grill or  also in the oven -- Barb L.

Serves: 4, 1 zucchini per person


1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice such as Garlic, Tuscan Herb, a Single Varietal of Choice or a Combination

1 tsp finely chopped fresh oregano or ½ tsp dried

¼ tsp garlic powder

¼ tsp salt

¼ tsp ground black pepper

4 small zucchini (about 1 pound total)

1/3 cup thinly sliced Parmesan cheese, large pieces broken to fit inside slits in zucchini, plus more grated, if desired for the tops NOTE:  Mozzarella works well, if you prefer it

Cooking spray if using oven method of cooking


Preheat the grill to medium-high, or the oven to 400 degrees F.

Combine the Flying Olive Extra Virgin(s) of Choice, oregano, garlic powder, salt, and pepper in a small bowl.

Make crosswise cuts, every ½ inch, along each zucchini, slicing them almost to the bottom of the squash but not all the way through. Gently fan the zucchini to open the cuts wider. Place a small piece of Parmesan cheese into each cut. Brush the oil mixture over the top.

Place the zucchini on a double layer of foil and grill, without turning, until brown and tender, about 16-18 minutes.

For oven method: Line a small sheet pan with aluminum foil. Using cooking spray, lightly spray the piece of aluminium foil. Set the zucchini on the foil. Cook for about 16-18 minutes until the cheese melts and the zucchini are soft.

Inspired by a recipe in Eating Well Magazine, July/August 2016.

Submitted by Barb L.