Simple Garden Recipes: Zucchini and Sugar Snap Peas

Red Cat Zucchini. Zucchini, almond, pecorino- so good.

Sugar Snap Peas With Butter And Chives. Simple, but delightful.

Many good crops here at the farm this week. And, happily, many guests to feed. We shared our crop of sugar snap peas, and that was an easy sell. But we also served zucchini, and our guests loved it. Some of the best veggies they ever had. Seriously.

How do we know the zucchini was such a hit? We made the “famous” Red Cat Zucchini for the Red Cat restaurant in New York City. And we can say the recipe is famous because we have never been to the restaurant or read the Red Cat Cookbook, but the recipe made it to us anyway. And we are glad it did. There are few vegetable recipes more delicious, and few easier to make than this zucchini dish.

Simple ingredients.

Slice your zucchini.

Grate your cheese and chop your almonds.

Cook and serve.

The Red Cat Zucchini combines thinly sliced zucchini, almonds, pecorino romano cheese, olive oil, salt and pepper. It is a basic list of ingredients but the final dish absolutely sings. The sweetness of the zucchini goes perfectly with the nutty almonds and is balanced by the salty pecorino. Each bite is a delight.  And it only takes 10-15 minutes to make. This dish is so good you will actually want your neighbors to offload share their excess zucchini. And you can serve this recipe with almost any summer meal. Great stuff.

Five simple ingredients.

Quickly cook in a medium saucepan.

Add butter and chives and season…or….

..or add some crème fraîche, lemon zest, parsley and salt.

As for the sugar snap peas, the biggest challenge is getting them to the table, as we tend to snack on them right in the garden. But when we do serve them, we have two easy, and tasty, options. The first way to serve sugar snaps is with crème fraîche, lemon zest, parsley and some seasoning. This recipe is from Hugh Acheson and we posted on it here, but we include the recipe below.

Our second recipe for sugar snaps is simply steaming them and then adding butter, chives, salt and pepper. It rocks. The chives and peas play very, very well together. The only problem with this recipe is that the peas sometimes don’t make it out of the kitchen. We, and our guests, can’t stop snacking on them.

Red Cat Zucchini:

(Adapted from the Red Cat Cookbook)

Notes Before You Start:

  • You will need to do some slicing for this recipe. Zucchini is firm and easy to slice by hand, but if you have a mandolin, it is a perfect tool for this recipe.
  • You do not want to crowd the zucchini while cooking, use a big pan or cook in batches.

What You Get: Not just a great zucchini dish, but a great vegetable dish.

What You Need: No special equipment required, but a mandolin will work very well.

How Long? About 15 minutes. 5 for slicing, 10 for cooking. Anytime dish.


(Serves 4-6)

  • 1 medium (or 2 small) zucchini, 3-4 cups when chopped
  • 4 tablespoons almonds, roasted (skins on or off)
  • 4 tablespoons pecorino romano cheese, grated
  • 1/4 cup olive oil
  • Salt and pepper


  1. Roughly chop the almonds. Grate the cheese. Slice the zucchini into 1/8 inch think matchsticks.
  2. Place a large pan over medium-high heat. When hot, add the olive oil and the almonds. Cook the almonds for 1 minutes. Add the zucchini and stir to mix in the almonds. Spread the zucchini in the pan, you want it to slightly brown, another 1-2 minutes. When the zucchini browns on the edges and softens slightly, it’s done.
  3. Remove the pan from the heat. Mix half of the pecorino into the zucchini and check for seasoning. Season to taste. Serve the zucchini with the remaining pecorino on top.

Sugar Snap Peas With Creme Fraiche:

(Adapted from Hugh Acheson)


  • 8 oz. fresh sugar snap peas, strings removed and sliced in half lengthwise (if small, leave peas whole)
  • Zest of one lemon
  • 1 tablespoon of Italian parsley, finely chopped
  • 2 tablespoons of crème fraîche
  • Kosher salt, to taste (pepper if you like)


  1. Place 3 cups of water to a boil in medium saucepan. Place the peas in the water and cook for 1 minute. Drain the peas and place them in a medium bowl.
  2. Add the lemon zest, parsley and crème fraîche to the bowl. Stir to combine. Add salt, to taste. Serve.

Sugar Snap Peas With Butter And Chives:


  • 8 oz. fresh sugar snap peas, strings removed and sliced in half lengthwise (if small, leave peas whole)
  • 1 tablespoon sweet butter (or more, if you like)
  • 1 tablespoon fresh chives, roughly chopped
  • Kosher salt and pepper, to taste


  1. Place 3 cups of water to a boil in medium saucepan. Place the peas in the water and cook for 1 minute. Drain the peas and place them in a medium bowl.
  2. Add the butter and chives. Season to taste. Serve.

24 thoughts on “Simple Garden Recipes: Zucchini and Sugar Snap Peas

  1. I made the zucchini recipe last night for the 4th & it rocks. Always my go to recipe when I have too many zucchini – everyone eats so much more when it’s prepared this way. Seeing Fred & Marylynn for dinner tonight, wish u were here as well. Looking forward to seeing u all soon!

  2. When my son was little, I grew sugar snaps in my garden. He would wake up in the morning and say, “Canny, moma? Canny?” He was trying to say Candy. Yes, he thought the sugar snap peas were candy! He would “help” me pick them (while eating most of them). Of course I didn’t mind!

    • That’s great. One of the best things about the garden is how much our kids enjoy the fruit and veggies. They become part of their daily lives. Our boys juck pick berries and apples and grab tomatoes, peas or radishes right from the garden. They love it (and we love them).

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  4. I found my first courgette flower today, a sign of things to come! I’m loving the recipe, so thank you for posting it ! and yes, so few peas make it from the garden to the kitchen that they are considered precious 🙂

  5. I think I need to become familiar with Red Cat, for one, and I must make this zucchini recipe! I wish I’d read it before we had dinner tonight. Tomorrow is another day…I have all the ingredients, and the zucchini is coming in faster than we can eat it. Oh what a terrible problem to have! This is my kind of dish! 🙂 Debra

  6. Made the Red Cat Zucchini on the weekend substituting piave cheese because that’s what we could get and boy oh boy, really delicious! My husband ate the (tiny bit of) leftovers for breakfast. Thanks for sharing!!!

    • Glad you liked it, it is a great recipe. We are certainly not the first to post it, but it is worth sharing.

      You just gave us a thought that the leftovers might be good in an omelette for breakfast…Thanks!

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