Garlic-Parmesan Hasselback Zucchini

The South Arm Community Kitchen made some Garlic-Parmesan Hasselback Zucchini with the zucchini donated by the Richmond Sharing Farm.

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried ones
  • 1 teaspoon finely chopped garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small zucchini
  • 1/3 cup shaved Parmesan cheese, large pieces broken in half

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Source: this recipe is adapted from Eating Well

Makes 4 servings

Serving size: 1 zucchini

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