Sautéed Zucchini and Onions

This last minute side is perfect for the summer. Seasoned with garlic and cooked in a skillet, it's ready to serve in minutes.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 154kcal

Heat the oil and butter in a skillet on a medium high heat.
Once hot, add the sliced onion and a pinch of salt and pepper.
Cook until soft, but not browned.
Add in the minced garlic, cook for a minute.
Push the onions and garlic to one side of the skillet and place the sliced zucchini flat in the skillet to cook. Sprinkle over some salt, pepper and the garlic powder.
Cook for about 3 to 4 minutes until the zucchini starts to brown.
Turn each piece of zucchini over and cook for another minute or two.
Mix the zucchini and onions together and serve with a sprinkle of black pepper and fresh parsley if desired.

Slice the onions as thinly as you can.
Slice the zucchini in rounds with a similar sized thickness so that they cook evenly through.
Take care not to overcook the zucchini. They ideally should have some bite to them rather than be mushy. I like to flip them when they are just starting to brown.
If you don't have a large enough skillet, you can remove the onions from the pan to sauté the zucchini, then just mix them back in when the zucchini is done cooking.