Prep time: 25 minutes
Active prep time: 25 minutes
Special equipment needed: None
Special skills needed: None
Serves 4 as a side
Every summer, my garden reaches a point where the number of zucchinis becomes overwhelming. They produce a couple of huge squashes every day and if I forget to pick them, they double in size overnight. My kids start complaining about the relentless onslaught of zucchinis at every dinner. We try to sneak them into everything. This dish is different. The kids and adults both enjoy it and it uses up a lot of those monster vegetables. This year I’m growing regular zucchinis and also a yellow zucchini, which adds a little color splash to this dish, but is otherwise pretty much identical to the green ones. This is as simple as recipes get. Anyone can do it. I cook this one simply with just salt and pepper, but you can spice it up with your favorite spice mix. I sometimes use jerk seasoning in place of the salt and pepper. Montreal steak seasoning works well, as does a poultry dry rub.
3 Tablespoons Butter
2 lbs Zucchini – washed, ends removed, and chopped or cut into slivers
1 lb Yellow Onions – Sliced
Salt and fresh cracked black pepper to taste
Melt the butter in a large skillet over medium high heat. When the butter is melted, but before it starts to brown, add the rest of the ingredients.
Stir thoroughly to coat everything with the butter. Cook, stirring occasionally until the vegetables are tender and start to become translucent.