I’ll admit it—we’re a family of zucchini eaters. In the spring, when the zucchini flowers bloom, we dip them in batter and fry them. I occasionally fix zucchini just like fried green tomatoes. In the fall and winter, we add tomatoes and garlic to a pot of zucchini and serve stewed zucchini. Sometimes, I slice raw zucchini and use it instead of cucumbers in salad. One of our old standby’s is zucchini frittata. Lately, my parents have been on a roasted baby zucchini kick. Downtown Produce in Melbourne has carried them for several weeks, and my mom can’t resist them.
- Yield: 2 servings
- Serving size: 6 baby zucchini
- 12-14 baby zucchini
- 1½ tablespoons olive oil
- Salt & pepper to taste
- Preheat the oven to 375°F. Put an ovenproof pan in the oven while it’s preheating. Wash zucchini and pat dry. Put zucchini in a bowl and add the olive oil, salt, and pepper. Toss gently to coat all zucchini. Place in the preheated pan and roast for 15 minutes.