Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP: Use a julienne peeler to make long, thin matchstick-like strands with little effort.

It's the start of zucchini season. The easy-to-grow and inexpensive summer vegetable can get boring by the end of its long season if you don't find new ways to prepare it. The good news: zucchini can take many forms: it can be pureed (for soups, patties and more), julienned (salads, sautés and pasta dishes), served in wide ribbons and, of course, sliced across into rounds.



1/2 cup balsamic vinegar

1 medium zucchini (about 8 ounces) cut into 1/4-inch thick slices

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1 tablespoon extra-virgin olive oil

1 large tomato, halved and cut into 1/4-inch-thick slices

1/2 teaspoon salt

1/2 cup loosely packed whole basil leaves

5 ounces fresh mozzarella, cut in half and then into 1/4-inch slices

1. Bring the balsamic vinegar to a boil; continue boiling until it coats the back of a spoon and is reduced by about half; about 5 minutes. Remove from heat.

2. Coat grill rack with cooking spray. Lightly brush zucchini slices on both sides with oil, reserving remaining oil. Sprinkle the zucchini and tomato slices with the salt. Place the zucchini on the grill and cook 2 minutes on each side, or until lightly marked and crisp-tender.

3. Alternate basil leaves with tomato, mozzarella and zucchini slices in an overlapping layer on a platter. Garnish with small basil leaves, if desired. Drizzle with the remaining oil and the balsamic.

Makes 6 servings.

Nutritional analysis per serving 122 calories, 5 g protein, 8 g carbohydrates, 1 g fiber, 8 g fat, 4 g saturated fat, 213 mg sodium

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1 pound zucchini (preferably small ones)

1/4 teaspoon salt

1 tablespoon lemon juice

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2 tablespoons mint leaves, chopped

2 tablespoons extra-virgin olive oil

1/2 cup crumbled feta

1. Use a vegetable peeler to peel long wide strips from the zucchini (these are the ribbons). Toss with the salt.

2. Combine lemon juice and mint; whisk in olive oil and stir in feta. Toss with zucchini, season to taste with additional salt and pepper and serve.

Makes 4 servings.

Nutritional analysis per serving 133 calories, 4 g protein, 5 g carbohydrates, 1 g fiber, 11 g fat, 4 g saturated fat, 364 mg sodium



1/2 cup walnuts, coarsely chopped

3 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced onion

1 pound zucchini, shredded with a vegetable or julienne peeler

1/2 teaspoon salt

4 ounces mixed-grain linguine

1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil.

2. Meanwhile, place the walnuts in a dry skillet over medium high, shaking occasionally, until the nuts become fragrant and lightly browned. Transfer to a plate to cool.

3. Add 1 tablespoon of the oil to the pan and reduce heat to medium. Add the onion and cook, stirring occasionally, until the onion is light brown and very tender, about 10 minutes. When the onion is soft, add the zucchini and salt, and cook 2 to 3 minutes longer, until it is soft but not mushy.

4. Meanwhile, add the linguine to the pot of boiling water and cook according to package directions. Drain and toss with the remaining 2 tablespoons olive oil. Stir in the walnuts, vegetables and Parmesan cheese.

Makes 4 servings.

Nutritional analysis for each serving 375 calories, 13 g protein, 29 g carbohydrates, 5 g fiber, 24 g fat, 4 g saturated fat, 467 mg sodium