Panko-Crusted Beef Roast with Hasselback Zucchini

If you've had Hasselback potatoes, you've got to try Hasselback zucchini. Alongside a mouthwatering beef roast, this roasted zucchini is stuffed with seasoning and Parmesan cheese.

Panko-Crusted Beef Roast Hasselback Zucchini
Photo: Jacob Fox
Prep Time:
25 mins
Roast Time:
1 hrs 45 mins
Stand Time:
15 mins
Total Time:
25 mins
Servings:
10

Ingredients

  • 1 3 pound boneless beef round tip roast, trimmed

  • 1 teaspoon sea salt

  • 3 tablespoon Dijon-style mustard

  • 2 teaspoon fennel seeds, crushed

  • 2 tablespoon panko bread crumbs

  • 1 ½ pound baby Dutch potatoes

  • 4 tablespoon olive oil

  • ¾ teaspoon garlic powder

  • ½ cup grated Parmesan cheese

  • 1 teaspoon snipped fresh oregano

  • ¼ teaspoon freshly ground black pepper

  • 4 small or 2 large zucchini

  • 1 recipe Mustard Sauce

Mustard Sauce

  • ½ cup Dijon-style mustard

  • ½ cup light sour cream

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Directions

  1. Preheat oven to 325°F. Sprinkle meat with 1/2 tsp. of the salt. Brush with mustard and sprinkle with fennel seeds. Press panko onto meat.

  2. Place meat on a rack in a shallow roasting pan. Roast 1 3/4 to 2 hours for medium-rare (135°F) or 2 1/4 to 2 1/2 hours for medium (150°F).

  3. Meanwhile, halve any large potatoes; place potatoes in a large bowl. Drizzle with 2 Tbsp. of the oil and sprinkle with the remaining 1/2 tsp. of the salt and 1/4 tsp. of the garlic powder; toss to coat. Add potatoes to one side of roasting pan the last 1 hour of roasting or until tender.

  4. Wipe out large bowl. In bowl combine cheese, oregano, pepper and remaining 1/2 tsp. garlic powder. Cut zucchini crosswise into 1/2-inch slices, cutting almost to other side.* Stuff cheese mixture between slices; drizzle with remaining 2 Tbsp. oil. Add zucchini to other side of roasting pan the last 30 minutes of roasting or until tender.

  5. Remove from oven. Cover meat with foil; let stand 15 minutes. The temperature of the meat will rise 5°F to 10°F during standing. Thinly slice meat. Serve with potatoes, zucchini, and Mustard Sauce.

Mustard Sauce

  1. In a small bowl, combine Dijon-style mustard, reduced fat sour cream, olive oil, and salt and pepper to taste.

*Tip

To prevent slicing all the way through, arrange chopsticks or wooden spoons lengthwise on opposite sides of zucchini. Cut zucchini into slices, stopping when the knife reaches the chopsticks.

Nutrition Facts (per serving)

322 Calories
15g Fat
14g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 322
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 84mg 28%
Sodium 804mg 35%
Total Carbohydrate 14g 5%
Total Sugars 2g
Protein 32g
Vitamin C 15.8mg 79%
Calcium 93mg 7%
Iron 3.1mg 17%
Potassium 892mg 19%
Folate, total 42.5mcg
Vitamin B-12 2.1mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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