Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Roast Time: 1 hrs 45 mins Stand Time: 15 mins Total Time: 25 mins Servings: 10 Jump to Nutrition Facts 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 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. 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). 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 322 Calories 15g Fat 14g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.