Buy the tiniest zucchini you can find. Serve them whole, on a bed of onions and mushrooms.

I had to look up the name of this type of zucchini. It is my favorite because of its delicate flavor and bicolor cuteness. I couldn’t bear the thought of cutting into these tiny squash, so tonight I cooked them whole, steaming them in the pan over a pan of vidalia onions and mushroom halves.

Saute mushroom halves, a clove of pressed garlic, and onion slices in a little olive oil and butter. When the onions just begin to soften, and the mushrooms have released some juice, place the zephyrs on top, season with salt and pepper, cover and let cook over a low heat for 10-15 minutes. Check them along the way by poking with a knife to see if the squash are cooked. You don’t want to over-cook these. They are best when just tender.