Sauteed Zucchini

2 tbsp MP safe butter or oil
1/2 cup chopped onion
4 cups zucchini diced or sliced (about 3 medium zucchinis)
pinch of garlic powder
1 tbsp chicken bouillon powder
1 tsp original Bell's Seasoning or poultry seasoning
Salt and pepper to taste
Parmesan cheese for garnish (optional)

Saute the onions in the butter or oil until they begin to soften. Add the zucchini, garlic powder, bouillon, seasoning, salt and pepper and stir the mixture. Saute, stirring occasionally, until some of the liquid has evaporated and the zucchini is soft, about 10 minutes. Sprinkle with grated Parmesan cheese before serving.

Cooking tip:
This is really good if made in a pan that you just cooked sausages in. I like to cook a whole batch of chicken breakfast links at one time. I stash them in a zip top bag in the fridge and then warm up one or two at a time in the microwave for breakfast. I like to make this zucchini in the pan after browning the sausages. The brown bits left in the bottom of the pan add a good flavor to the vegetables. This would probably also work after cooking chicken Italian sausages, too.
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