I love zucchini. Every year I try to grow it in my garden with no success. I’m not sure why. Last year I got blooms, but they just developed into tiny zucchini and that was it. I would love to be able to go out to my garden and pick fresh zucchini. It has such a better flavor and texture than the ones I often purchase in the grocery store.
I had every intention on making this dish this summer when I had access to locally grown zucchini (from a farmer’s market, sadly not my garden). But for some reason, I never made it. So this week, I had to resort to the zucchini from the grocery store. Unfortunately, it was not as fresh as I would have liked, but the recipe still turned out very good.
It’s a simple recipe. Saute sliced onion in butter until light brown, add thinly sliced zucchini, and cook until tender and light brown around the edges. It’s only seasoned with salt. For those of you who have never cooked zucchini this way, you wonder if it could be a little bland. It’s absolutely not, it’s sublime (can I use that word to describe a vegetable?). The flavors of the golden onion really meld into the zucchini. I cook my zucchini like this a lot, but have always used olive oil instead of butter. I think the butter adds another element here. When cooked slowly with the onion, the nutty flavor really shines through. So as soon as you can get your hands on some good zucchini, give this dish a try. It just might become your new favorite vegetable.

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