Lunch: Hasselback Zucchini
Recipe by Lindsay Funston Just like the classic prep for a baked potato (but without all the starch), these roasted zucchini make a delicious side for steak or chicken.
Ingredients
1 lb. zucchini, ends trimmed
3 tbsp. extra-virgin olive oil
1/4 c. grated Parmesan
kosher salt
1/4 tsp. crushed red pepper flakes
Instructions
Heat oven to 400 degrees F. Slice each zucchini crosswise, making sure not to cut all the way through zucchini, like an accordian.
Drizzle with olive oil and top with Parmesan. Season with salt and crushed red pepper flakes.
Bake until tender and golden, about 25 minutes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
