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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Garlic-Parmesan Hasselback Zucchini Recipe

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This recipe for Garlic-Parmesan Hasselback Zucchini is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh oregano or ½ teaspoon dried¼ teaspoon garlic powder¼ teaspoon salt¼ teaspoon ground pepper4 small zucchini (about 1 pound total)
Zucchini Fresh1 lb For $1.79Thru 01/24
⅓ cup shaved Parmesan cheese, large pieces broken in half
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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