Zucchini With Poppy Seed - cooking recipe

Ingredients

1/2 c. chopped onion
1 Tbsp. vegetable oil (not olive oil)
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. poppy seed
freshly ground coarse black pepper
1 1/2 lb. tender young zucchini
3 Tbsp. sour cream

Preparation

Saute the onion in oil in a covered heavy saucepan over low heat for 20 minutes.
Do not allow the onion to brown.
Add the salt, paprika, almost all the poppy seed and pepper to taste.
Trim off the ends of the zucchini and cut them into 1/2-inch thick slices.
Simmer, covered, over low heat for 15 to 20 minutes or until tender, stirring occasionally.
If the vegetable has drawn much water, uncover and cook rapidly for a few minutes to evaporate the excess liquid.
Transfer the zucchini to a serving dish, spoon the sour cream on top and sprinkle with the remaining poppy seed.