Friday, August 9, 2013

Italian Hassel-Back Zucchini

I was craving something delicious and different for lunch one day, when I was working from home.  I happened to have some enormous zucchini from the farmer's market and threw this together.  It would also be great, in sections, to serve with dinner.

Italian Hassel-Back Zucchini
adapted from the dinnervine

1 enormous zucchini
jar of sun-dried tomatoes in oil
fresh basil leaves
extra virgin olive oil
3 cloves garlic, finely minced
salt and pepper to taste
1/4 cup dry white wine
Parmesan cheese

Preheat oven to 325F.  Wash and dry zucchini.  Chop about 3 tbsp of sun-dried tomatoes, chop basil, mince garlic.  On a large cutting board with a very sharp knife, slice the zucchini hassle-back style, cutting horizontally almost all the way through, but leaving all slices attached to the base, making the slices about 1/4 inch wide.  Prepare a baking dish with cooking spray and add the zucchini.  With a basting brush, oil the zucchini liberally, making sure to get in between all the slices.  With your fingers, stuff the garlic, tomatoes and basil into each of the slices.  Pour some white wine around the base of the zucchini.  Bake for 25 minutes, or until zucchini is tender.  Sprinkle with Parmesan cheese and bake about 5 minutes more, until cheese is slightly melted.

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