Baked zucchini with herbs and tomatoes from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 250) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn and yellow tomato risotto with shrimp; Roman lamb; Saltimbocca; Pork burgers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on October 03, 2024

    This was a bit bland. I’m not sure the flour did anything.

  • lorloff on January 30, 2022

    This was a lovely dish. It baked perfectly in 20 minutes. I added green garlic which was in season and substituted cilantro for basil because I did not have fresh basil in the house (its winter). I cut the zucchini a bit thicker than recommended and if worked perfectly. I also used falafel mix instead of the flour a substitution I commonly make. Will make again.

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