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  Baby Zukes and Onions



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15-20 very small zucchini, about 4 inches long
3 Tablespoons olive oil
3 large garlic cloves, smashed and chopped
2 onions, sliced into rings
2 Tablespoons sesame seeds (optional)

Trim stem end of zucchini and steam until just tender—a knife should enter the skin easily,
but the interior should still be a little firm. Set aside to cool.
Heat a large skillet, then add the oil and the onions. Stir until onions are coated with oil,
turn the heat to medium-low, and cook slowly until the onions are limp and translucent, but
not brown. Add the garlic and cook until soft.
Place the zucchini in a large casserole—it looks great if they are all facing the same direction in
a single layer. Cover with the onion-garlic mixture, including the oil. Stir gently until the
zucchini are coated with the mixture. If using sesame seeds, sprinkle over the top now.
Place in a preheated 350 degree oven for 15 minutes until hot or until sesame seeds are
lightly browned.
This is great with any pasta casserole, especially lasagna. Also perfect for potlucks.

Copyright © 2008 Stefanie Samara Hamblen