Fanned Zucchini with Olive Paste and Oranges

Preparation info

  • Serves


    • Difficulty


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).


  • 2 tablespoons black olive paste
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons olive oil
  • 6 medium-small Middle Eastern, “classic”, Roman, and/or golden zucchini (each squash about 6 inches long and about 4 ounces)
  • A few squeezes of orange or mandarin juice


    1. Preheat oven to 400°F: Combine olive paste, crumbs, and oil in a small bowl.
    2. Without cutting the stem end, cut each squash lengthwise into 4 or 5 slices to come within about an inch of the stem end. Spread open slightly, as you would a fan. Spread olive mixture on the fanned-out slices, dividing it evenly. Arrange in a single layer in an oiled baking dish.
    3. Cover dish loosely with foil (do not crimp closed). Bake in upper level of oven until squash is just barely tender, about 15 minutes. Remove foil. Bake until very tender and lightly browned, 15 to 20 minutes more.
    4. Cool to lukewarm or room temperature. Squeeze a little orange juice over each squash. Top with the orange sections.