Garlic-Parmesan Hasselback Zucchini

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

1. Preheat the oven to 425F
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. 
4. Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut. 
5. Brush the oil mixture over the top.
6. Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
7. Divide zucchini in half and serve.

Enjoy!