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