Marcella Hazan’s Zucchini with Tomato and Basil
Zucchini with Tomato and Basil is a classic Italian vegetable dish made with zucchini, tomatoes, onion, garlic, olive oil, and fresh basil. It starts on the stovetop to build the sauce, then finishes in the oven so the zucchini softens without breaking down.
In this version from Marcella Hazan, sliced onion is cooked slowly in olive oil until softened, followed by garlic to deepen the base. Tomatoes are added and simmered for about 20 minutes to form a light, cohesive sauce. The zucchini is stirred in after that and cooked briefly on the stovetop, then transferred to the oven to finish.
That final step changes the texture. Instead of continuing to soften in a wet pan, the zucchini cooks more evenly and holds its shape while absorbing the tomato.
The result is tender zucchini in a lightly concentrated tomato base, finished with fresh basil.
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About this Recipe
This dish works well as a side because it can be made ahead and reheated, and it pairs easily with both meat and lighter main dishes.
The onion forms the foundation, cooking down until it blends into the oil. Garlic is added briefly to build depth without taking over. The tomatoes simmer long enough to lose their raw edge before the zucchini is introduced.
Moving the enameled cast iron pan to the oven gives the zucchini time to cook through without turning soft or watery. It also helps the sauce settle around the vegetables rather than pool at the bottom.
Ingredients
- Zucchini
- Canned whole peeled tomatoes
- Onion
- Garlic
- Olive oil
- Fresh basil
- Salt
- Black pepper
Ingredient Notes
1. Zucchini
Cut into rounds or half-moons of similar thickness so they cook evenly. Slightly thicker pieces hold their shape better during the oven finish.
2. Tomatoes
Canned whole peeled tomatoes work best here. Break them up before adding so they integrate into the sauce as it cooks.
3. Onion and Garlic
Cook the onion first until soft and lightly golden. Add the garlic after the onion has softened and cook briefly so it doesn’t brown.
The Recipe
Zucchini with Tomato and Basil
Ingredients
- 1 ½ lbs zucchini, cut into ½" discs
- ½ cup onions, sliced thin
- ¼ cup olive oil
- 1 ½ tsp garlic, chopped coarse
- 2 tbsp parsley, chopped
- ⅔ cup canned Italian tomatoes, chopped coarse with their juice
- 6 basil leaves
- salt and pepper
Instructions
- Preheat oven to 350°.
- Using an enameled cast iron pan, cook the onions in olive oil until they are a light gold.
- Add the garlic and cook until pale gold.
- Add parsley and tomatoes with their juice. Simmer gently for 15-20 minutes, until the oil separates from the tomatoes.
- Add the sliced zucchini, salt, and pepper and stir to cover all of the discs with the sauce. Cook on the stove about 5 minutes.
- Transfer the pan to the oven and cook until the liquid shed from the zucchini dries out and the discs are tender, about 20 minutes.
- Take the pan out of the oven and tear the basil by hand, sprinkling over the dish. Serve immediately.
Cooking Tip: Stovetop to Oven
Give the tomatoes the full stovetop time before adding the zucchini. This step concentrates the sauce and prevents excess liquid later.
Once the zucchini is added, keep the stovetop cooking short (about five minutes) before transferring to the oven. The oven finish allows the zucchini to cook through gently while the sauce thickens around it.
Serve With
- Roast chicken with lemons
- Grilled or pan-seared fish
- Pork chops
- Any roast
- Crusty bread
Wine Pairing: Chianti
Chianti works especially well here because of the tomato base.
Its acidity keeps the dish in balance without competing. The red fruit notes sit comfortably alongside the sweetness of the cooked tomatoes and softened vegetables, making it a reliable choice for lighter side dishes like this one.
Serve at a cool room temperature
To explore more Chianti styles and pairing ideas, visit the full guide below.
The finished dish leans savory and soft, with a tomato base that has had time to settle and deepen.
The onion and garlic set the base, the tomatoes cook down into a light sauce, and the zucchini finishes in the oven where it softens and absorbs flavor without losing structure. The basil added at the end keeps the dish balanced.
It holds up well after cooking, making it a good option to prepare ahead, and the flavor continues to settle as it rests. It’s a reliable way to serve zucchini in a form that feels complete and widely appealing.
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