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21 Zucchini recipes

Zucchini is so versatile you can "hide" it anything from chocolate cake to pancakes to slow-simmered ratatouille.

4. Pacific cod with zucchini and tomatoes 'en papillote'

Beyond the Peel
This recipe also works with haddock, Pacific halibut, lingcod, or sablefish.

By France Morissette, The Restless Palate

1 large leek, whites only, cleaned and thinly sliced
1 medium zucchini, sliced, (approximately 2 cups worth)
8 cherry or grape tomatoes, halved (or 4 cocktail tomatoes, quartered)
2 4- to 5-ounce pieces of cod
Salt and pepper
1 lemon sliced
2 sprigs of dill
Compound parsley butter (recipe below)

1. Preheat oven to 400 degrees F. Season the cod fillets with salt and pepper and set aside. 

2. Cut two pieces of parchment paper into 12- by 16-inch rectangles. Brush the center of the parchment paper with olive oil. Place 1/2 cup of leeks in the center, followed by 1 cup of the zucchini (or half the chopped amount), and then the cherry tomatoes. Top the vegetables with a sprig of dill and the cod fillet. Tuck the tail of the cod fillet under so the dish cooks evenly. Place 3 slices of lemon on top of the fish and half the compound butter. Seal the packets by bringing up the sides and tightly folding them down. Seal the ends by folding each tightly.

3. Repeat with the remaining packet. Lay both packets on a baking sheet. Bake for 15 minutes. Packets will be puffed up and slightly browned. Serve each packet on a plate.

Quick compound parsley butter

2 tablespoons butter
1 tablespoon chopped parley
1 garlic clove, minced

Mix the butter, chopped parsley and garlic in a bowl. Add to cod before baking.

See the full post on Stir It Up! 

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Mark Sappenfield
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