Fanned Zucchini with Olive Paste and Oranges

Name: Fanned Zucchini with Olive Paste and Oranges
Yield: Serves 6
Ingredients: A few squeezes of orange or mandarin juice; A few squeezes of orange or mandarin juice; small orange or mandarin sections, peel and pith removed; small orange or mandarin sections, peel and pith removed; 6 medium-small Middle Eastern, “classic”, Roman, and/or golden zucchini (each squash about 6 inches long and about 4 ounces); 6 medium-small Middle Eastern, “classic”, Roman, and/or golden zucchini (each squash about 6 inches long and about 4 ounces); 6 medium-small Middle Eastern, “classic”, Roman, and/or golden zucchini (each squash about 6 inches long and about 4 ounces); 6 medium-small Middle Eastern, “classic”, Roman, and/or golden zucchini (each squash about 6 inches long and about 4 ounces); 2 tablespoons black olive paste; 2 tablespoons fine dry bread crumbs; 2 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Zucchini is partly sliced, seasoned with olive paste, and fanned to bake neatly: simple, effective, and Medterranean. Choose whichever cylindrical zucchini matches the colors and moods of the meal: classic dark, paler Middle Eastern, gloriously golden, or mid-green ribbed Roman. Serve as an appetizer, side dish, salad, or part of a room-temperature meal of little dishes (tapas, mezze, whichever).

Ingredients

Starter
Vegan

Ingredients

Method