Baked Cucumbers
Submitted by peace07
A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren’t just for salads.
YIELD
3 servingsPREP
15 minCOOK
30 minREADY
45 minBaked Cucumbers
Yes, you read that right. Baked cucumbers.
Before you raise an eyebrow, hear this out. When cucumbers hit the oven, they transform from crisp and watery into something silky, almost squash-like, with a mellow sweetness that’s completely different from their raw form.
Layered with Spanish onions, topped with tangy chili sauce, and dotted with butter, these bake into a warm, savory side dish that will genuinely surprise everyone at the table.
It’s retro, it’s unexpected, and it absolutely works.
Kitchen Tips
- Use large, mature cucumbers: Smaller pickling cukes have too many seeds. Big slicers hold up better in the oven.
- Don’t peel completely: Leave some skin on for structure, or the slices may get too soft.
- Chili sauce is the star: Use a good bottled chili sauce (like Heinz), not hot sauce. It adds a sweet, tangy, tomato-based backbone to the dish.
Ingredients
Directions
Arrange cucumbers and onions in layers, adding to each layer, salt, pepper and flour. Cover with chili sauce and dot with butter.
Bake at 350℉ (180℃) until tender, about 30 minutes.
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