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.

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serves 2

INgredients

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.

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

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

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

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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

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.