Italian Hassle-Back Zucchini


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)

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