Category Archives: Zucchini

Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots

  SERVINGS:4 4 sea-bass fillets, about 1 inch thick (about 2 pounds in all) 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/4 cup pesto, store-bought or homemade 3 carrots, grated 1 zucchini, grated 2 tablespoons olive oil 1/4 cup … Continue reading

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Zucchini Spaghetti with Creamy Lemon-Chive Dressing

Zucchini Spaghetti with Creamy Lemon-Chive Dressing This delicious recipe is from chef Patricia Wells’s “Vegetable Harvest.” Yield Serves 4 Ingredients 1 pound small zucchini, rinsed, dried, and trimmed at both ends 1 teaspoon fine sea salt 1/4 cup Creamy Lemon-Chive … Continue reading

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Baked Zucchini

Baked Zucchini from Prep Time: 10 mins, Total Time: 50 mins Ingredients Servings: 4-6 Servings Size 2 medium zucchini 2 tablespoons butter, melted (or olive oil) 1 tablespoon fresh oregano or 1 teaspoon dried oregano 1/4 cup parmesan cheese, … Continue reading

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Vegetable Market Salad

Ingredients Zest and juice of 1 lemon 3 anchovy fillets, finely chopped (optional) 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks 2 garlic cloves, thinly sliced 1 … Continue reading

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