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.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
25 mins
roast:
105 mins at 325°
stand:
15 mins
Servings:
10
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Panko-Crusted Beef Roast with Hasselback Zucchini

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*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 (Panko-Crusted Beef Roast with Hasselback Zucchini)

322 calories; total fat 15g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 84mg; sodium 804mg; potassium 892mg; carbohydrates 14g; fiber 2g; sugar 2g; protein 32g; trans fatty acid 0g; vitamin a 184IU; vitamin c 16mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 43mcg; vitamin b12 2mcg; calcium 93mg; iron 3mg.

Mustard Sauce

Ingredients

Ingredient Checklist

Directions

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

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