There’s something about the “baby” version of veggies that just makes me want to eat them more. I’m guessing I’m not alone since baby carrots are such a staple no one thinks twice about it (even though rumor is they aren’t actually baby carrots anyway but rather full grown carrots that companies shape into a baby size), and other veggies have all sorts of appeal in a little package. Anyway, do baby zucchini taste any different than full grown ones? Not much, so if you can’t find them, just use regular zucchini, but if you see them, give them a go. I usually keep it simple with these little guys, and sauté them up for a quick side dish.


Prep Time: 3-5 mins

Cook Time: 10 mins

Serves 2-3


12 oz baby zucchini

1 tbsp extra-virgin olive oil

¼ tsp kosher salt

¼ tsp freshly cracked pepper (3-4 grinds)



Pin It on Pinterest