oh baby! zucchini

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.

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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.

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Cut off any brown ends. Slice each zucchini in half, lengthwise.

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Place them face down in a baking pan. Drizzle with olive oil

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and bake at 350 for about 15 minutes, until soft and browned on the inside. Remove from oven and plate them, inside up.

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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