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Persian Zucchini

October 4, 2011

Juicy Bits has a new look thanks to Layne Coplen!  I really love the new masthead and found a new theme that’s a bit

persian baked zucchini

cleaner looking.  I think it have a fresh food look to it, much like I hope my recipes do as well.  I’m excited about posting lots of new recipes on the blog, even with summer produce winding down and fall creeping in.  Even though the weather is changing, there’s still plenty of zucchini at the market and I have the perfect transition dish for you as the weather gets cooler.  This recipe is fast to make and really delicious.  I love that you use dried herbs for it, which give it a unique flavor (so don’t go all fancy and use fresh herbs).  It’s a great side for Mediterranean dishes, which I sometimes and not sure what to serve as a side with.  Here is your answer!  This recipe serves 6 and I adapted it just slightly from Herbivoracious.


8 medium zucchini (2 lbs.), cut in half lengthwise then in 1-inch segments

1 1/2 t Kosher salt

2 T extra-virgin olive oil plus additional for garnish

2 t dried mint (I realized I didnt have any, then spied a peppermint tea bag.  Ripped that open and it worked great!)

1/2 t dried dill

Pinch cayenne pepper

Fresh ground black pepper

1/4 c dried breadcrumbs

1/2 c feta cheese, crumbled


Preheat oven to 400 F.  In a baking dish big enough to hold the zucchini in a single layer, toss together the zucchini, salt, olive oil, mint, dill, cayenne and several grinds of black pepper.

Cover with aluminum foil and bake until tender, about 25 minutes. Remove the foil, sprinkle on the breadcrumbs and feta and bake until the breadcrumbs are browned, about 5 more minutes.  Serve hot.

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