Follow our easy, step-by-step, photo illustrated recipe to learn how to make this delicious combination of vegetables in your kitchen. Printable recipe included.
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Here’s a quick and easy side dish that will go with about any meal. You can have it on the table in just minutes.
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This is one of those combinations of vegetables that I really happen to like.
Not sure when I tried Zucchini for the first time, but I’ve always liked it. It’s pretty versatile, and can be used in various dishes. Even in cakes. Really. I kid you not. In cakes and bread. Smile.
It’s usually pretty plentiful throughout the summer with May through August considered to be it’s main growing season. But, you’ll probably be able to find it year around in your local grocery store.
Mama always cooked a lot of the yellow, crooked neck, Summer Squash, but I don’t have any memories of her ever serving Zucchini during my younger years. Even though it’s been around the United States since the 1920’s, I don’t think it found it’s way South right away.
You can have this dish on the table in just minutes, and it will go well with about any meal.
Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
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Zucchini and Onions Recipe – You’ll need these ingredients.
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Slice the onions.
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Slice the Zucchini. I like to slice mine a bit over 1/4 of an inch thick.
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Place a skillet over Medium heat on your stove top. Add a bit of Olive Oil, or maybe a Tablespoon of Butter. Your choice. Then, add the sliced Zucchini and Onions.
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Stir, toss and turn the vegetables often as they cook. Let them cook until the Zucchini are tender and the Onions are fairly translucent. Remove from heat when done.
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Enjoy!
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