Hello fellow foodies! I hope you’ve brought your appetites, because I’ve got a real treat in store for you for August’s meal of the month!

This month, I’ll be turning one of my favourite vegetables into taste-filled torpedoes of bubbling goodness. Read on to find out how you can prepare this “How did you manage that?” recipe for yourself in just minutes.

What I love about this recipe…

I love that this is a simple, no-fuss recipe with oodles of colour and texture. It’s completely meat-free, and contains a whole host of nutrients that will fill you with health and vitality. Best of all – it only takes 15 / 20 minutes to prep, so it’s perfect for a bit of after-work indulgence.

Recipe details

Here’s a quick overview of the recipe:

Garlic and Parmesan hasselback zucchini

  • Preparation/cooking time = 45 minutes
  • Serves = 4

Here are all the ingredients you’ll need:

  • 4 small zucchinis (approximately 450 g)
  • ⅓ cup of shaved Parmesan
  • ¼ teaspoon of garlic powder
  • 1 teaspoon of fresh, chopped / ½ teaspoon of dried oregano
  • 1 tablespoon of extra-virgin olive oil
  • ¼ teaspoon of salt
  • ¼ teaspoon of ground pepper

Let’s get cooking…

  1. Start by getting that grill warmed up. This is a robust recipe, so preheating to a medium-to-high temperature should be just fine.
  2. Using a small bowl (or, pestle and mortar for the ultimate taste infusion), mix together the oregano, garlic powder, salt and pepper. Then it’s time to pour in the olive oil, and stir until the ingredients are evenly blended.
  3. Take out the zucchinis and lay them lengthways on a chopping board. Using a sharp knife, slice across the zucchini roughly once every centimetre, leaving a small sliver attached at the bottom.
  4. Taking care not to split it, fan out the zucchini to widen the slices by a few more millimetres. Add a shaving of Parmesan into each slit before laying it flat once again.
  5. Liberally brush over the aromatic oil, herb and seasoning blend.
  6. Cover the grill tray in a double layer of foil. Place the zucchini on top, then cook until soft and brown (approximately 16 – 18 minutes). Resist the temptation to turn midway through – otherwise you’ll be saying goodbye to that luscious melted Parmesan!

Tips and tricks

  • Only select firm, heavy zucchinis – if they’re soft, they’ve gone off!
  • Add a rich Italian tomato and basil sauce to bring a whole new dimension to the dish
  • For a little extra protein, try adding some thin slices of cured prosciutto (Italian dry-cured ham), such as Prosciutto di Parma or Prosciutto di Modena

Per serving:

  • 75 calories
  • 5 g fat (2 g saturated)
  • 4 g carbohydrates
  • 4 g protein
  • 1 g fibre
  • 4 mg cholesterol
  • 3 g sugars (none added)
  • 285 IU vitamin A
  • 21 mg vitamin C
  • 88 mg calcium
  • 1 mg iron
  • 245 mg sodium
  • 319 mg potassium
  • 29 mcg folate

Exchanges

½ vegetable, ½ lean meat, ½ fat

Carbohydrate Servings

½

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