There’s no better way to eat summer squash than with this grilled zucchini hasselback. Give your backyard BBQ a healthy kick!

Grilled Zucchini Hasselback | Homemade Recipes

Ribs, steak, sausage and chicken usually dominate a backyard BBQ, but that doesn’t always have to be the case. With a little bit of butter, cheese and garlic you can prepare an amazing grilled zucchini hasselback in less than an hour. Not only is it healthy, it makes a great-tasting and good-looking appetizer.

Ingredients:

• 3 zucchinis, sliced
• ⅓ c. ricotta cheese
• ⅓ c. parmesan cheese, grated
• 2 tbsp. extra parmesan
• 2 tbsp. butter
• 2 tbsp. olive oil
• 1 tsp. garlic, minced
• 4 sage leaves, chopped
• 4 medium basil leaves, chopped
• ½ tsp. chili flakes
• sea salt and black pepper to taste

Step 1: Set Up Zucchini

Start by heating up your grill and chopping up your 3 zucchinis into slices. Toss them in olive oil.

Step 2: Cast Iron Pan

Arrange the zucchini slices standing up in a cast iron pan (see below).

Step 3: Grill

Place the cast iron pan on the grill for 20 minutes. Once it has cooked for the 20 minutes, sprinkle it with 2 tablespoons of of Parmesan cheese. Grill for an additional 10 minutes.

Step 4: Sauce

In a saucepan over medium heat (on a stove), melt 2 tablespoons of butter. Throw in the garlic and herbs and cook for 2 minutes. After the 2 minutes add the parmesan and ricotta and stir. Cook for 3 minutes and season with salt and pepper.

Step 5: Serve

Add sauce over grilled zucchini, garnish with leftover herbs and serve.

Check out the full recipe over at KitchenBowl, thanks to freshandfit.

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