Italian Hassle-Back Zucchini
Prep time: 
Cook time: 
Total time: 
Serves:  2 zucchinis-worth
Zucchini gets upgraded into an Italian hassle-back style side!
What to get:
  • 2 large zucchinis (fatter ends the better for this)
  • jar of sun-dried tomatoes in oil
  • fresh basil leaves
  • extra virgin olive oil (EVOO, good quality)
  • 3 cloves garlic, minced or chopped finely
  • kosher salt (to taste)
  • coarsely ground black pepper (to taste)
  • dry white wine (use ~1/4 cup)
What to do:
  1. Preheat oven to 325 degrees.
  2. Wash and dry zucchinis.
  3. Chop ~3 T of the sun-dried tomatoes.
  4. Chop basil finely.
  5. mince garlic
  6. On a large cutting board with sharp knife, slice zucchini hassle-back style (horizontally, virtually all the way down, while leaving slices all attached at base, making slices ~1/4 inch).
  7. Oil a pie dish, place hassle-back zucchinis next to each other to fit.
  8. With a basting brush, wipe zucchini with oil liberally, getting into crevices made from cutting.
  9. Salt and pepper to taste
  10. With fingers (this gets messy!), stuff some minced garlic, basil and sun-dried tomatoes pieces down into slice crevices as best you can (zucchini will shrink, opening these areas, when cooking).
  11. Pour some white wine around base of zucchini.
  12. Bake in preheated oven for ~25 minutes, or until zucchini slices are tender with fork. Serve in hassle-back wedges alongside your main dish, or stand alone for a lighter meal.
This is easy, but make sure your knife is sharp to allow you to make thin slices and not cut through zucchini, keeping the hassle-back slices intact at base. This would also be delicious sprinkled with parmesan cheese, last 10 minutes of cooking!
Serving size: as much as you want!
Recipe by the dinnervine at