oh baby! zucchini

October 30, 2013 • Nancy Wolfson-Moche

There is nothing daunting (or haunting) about these babies… their delicate flavor and small size appeal. And baby zucchini cook faster than the full-size variety, a boo(n) in the morning.


serves 2


10-12 baby zucchini

1 Tablespoon EVOO (Extra Virgin Olive Oil)

1 teaspoon pink sea salt

black pepper to taste

black sesame seeds (optional)

Process  Wash the zucchini well by immersing them in water.


Cut off any brown ends. Slice each zucchini in half, lengthwise.


Place them face down in a baking pan. Drizzle with olive oil


and bake at 350 for about 15 minutes, until soft and browned on the inside. Remove from oven and plate them, inside up.


Sprinkle with sea salt and black pepper. Garnish with dry roasted black sesame seeds if desired. This will add calcium to the dish.

©Nancy Wolfson-Moche 2013

Next Post

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)