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.
Source: Better Homes and Gardens
Gallery
Credit:
Jacob Fox
Recipe Summary
Panko-Crusted Beef Roast with Hasselback Zucchini
Ingredients
Directions
*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)
Per Serving:
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.