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
This is great with any pasta casserole, especially
lasagna. Also perfect for potlucks.
Copyright © 2008 Stefanie Samara Hamblen