Recipes Zucchini with Spicy Harissa Be the first to rate & review! Delicious, Quick Side Dishes By Peter Hoffman Peter Hoffman Peter Hoffman is a New York-based chef and cookbook author. For over two decades, he owned and operated the seminal SoHo farm-to-table restaurant, Savoy. Dubbed “A Locavore Before the Word Existed” by The New York Times, Hoffman was an early proponent of seasonal, local cuisine, inspired primarily by the produce he sourced from the Union Square Greenmarket. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 12 Ingredients 12 medium zucchini 2 tablespoons pure olive oil 3 to 4 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Spicy Harissa, for serving Directions Preheat the oven to 350°. Set the zucchini on a rimmed baking sheet and rub them with olive oil. Bake for 30 to 40 minutes, or until tender when pierced. When the zucchini are cool enough to handle, cut off and discard the stem ends and coarsely chop the zucchini. Season to taste with the lemon juice and salt and pepper. Serve warm, with the harissa. Make Ahead The chopped zucchini can be refrigerated, covered, for up to 1 day. Rate it Print