Zucchini sauteed w/ onion

6 servings

Ingredients

Quantity Ingredient
1 pounds Zucchini;
Salt to taste
2 tablespoons Butter or olive oil
1 cup Onion; sliced (up to 1 1/2
. cups)
1 clove Garlic; pureed
Black pepper to taste

Directions

Slice off the stems, shave off the other end and scrub the zucchini under cold running water with a soft vegetable brush. Using the large holes of a grater, grate the unpeeled zucchini into a colander.

Toss with ½ tsp salt and let stand while preparing the onion.

Heat the butter in a skillet; add the onion and saute, covered, until tender and translucent but not browned, 8 to 10 minutes. Add the garlic just before the onion is done.

Pack the zucchini into the colander and squeeze or press down hard, letting the juices fall into a saucepan; reserve the juices. When the onions are tender, stir in the zucchini and saute over medium-high heat, tossing and turning the zucchini several minutes, until fairly tender. Pour the juices into the skillet and cook a few minutes more. Season with salt and pepper and serve as a vegetable side dish. ** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

Related recipes