Garlic-Parmesan Zucchini

4 servings

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 small zucchini (about 1 pound total)
• ⅓ cup shaved Parmesan cheese, large pieces broken in half

1. Preheat grill to medium-high.
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. 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.
4. Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Nutrition information
Serving size: 1 zucchini
Calories: 75, Fat: 5 g, Carbohydrates: 4 g, Fiber: 1 g, Protein: 4 g, Sodium: 245 mg, Potassium: 319 mg