There is nothing daunting (or haunting) about these babies… their delicate flavor and small size appeal. And baby zucchini cook faster than the full-size variety, a boo(n) in the morning.
serves 2
INgredients
10-12 baby zucchini
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 teaspoon pink sea salt
black pepper to taste
black sesame seeds (optional)
Process Wash the zucchini well by immersing them in water.
Cut off any brown ends. Slice each zucchini in half, lengthwise.
Place them face down in a baking pan. Drizzle with olive oil
and bake at 350 for about 15 minutes, until soft and browned on the inside. Remove from oven and plate them, inside up.
Sprinkle with sea salt and black pepper. Garnish with dry roasted black sesame seeds if desired. This will add calcium to the dish.
©Nancy Wolfson-Moche 2013
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