Rosemary Garlic Hasselback Zucchini with Bacon


  • 4-5 small zucchinis, washed
  • 5 ounces thin pancetta slices, cut into bite-size pieces
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, minced
  • 4 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste


  1. Heat oven to 400*F.  
  2. In small bowl combine garlic, rosemary, 12 teaspoon salt and 3 tablespoons olive oil.  
  3. Place each zucchini between 2 chopsticks and slice into thin slices, using the chopsticks to keep from cutting completely through the zucchini.  You want to leave the bottoms of the zucchini intact.  
  4. Carefully distribute the pancetta between the cuts in the zucchini.  Place zucchini in baking dish then brush with garlic mixture.  Season with pepper and bake, 40-50 minutes, or until crispy on the top.  


This recipe is from Paleo Grubs and it was a great way to use zucchini.  The pancetta turned out nice and crispy, and the butter mixture had a ton of extra flavor.  This would be really great with parmesan cheese as well.