These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Garlic-Parmesan Hasselback Zucchini
From CLG
<p>“Sneak lots of flavor into this summer favorite.”</p>Source: Eating Well Magazine July/August 2016 pg. 39 (Entered by Steve & Carissa Lunk)
Serves: 4 (1 zucchini each)
Ingredients
1 tbsp
extra-virgin olive oil
1 tsp
fresh oregano, finely chopped
1 clove
garlic, minced or 1/4 tsp garlic powder
1/4 tsp
salt
1/2 tsp
Beaverfork Blend or 1/4 tsp pepper
4 small
zucchini (about 1 pound total)
1/3 - 1/2 cup
Parmesan cheese, shaved
Step by Step Instructions
- Preheat grill to medium-high.
- Combine oil, oregano, garlic, salt and Beaverfork blend in a small bowl.
- Make crosswise cuts every 1/2 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, 16-18 minutes. * You can also cook zucchini in the oven. Preheat oven to 350 degrees F. Prepare the zucchini as in steps 2 and 3. Then place on a greased baking sheet and bake for 20 minutes or until tender. Enjoy!!!