Monday, December 1, 2008

Side dish: Zucchini and Onions

Zucchini and Onions
Makes 4 large servings
1 pt per serving
Prep time: 5 mins
Cook time: 25 mins

2 medium zucchinis
1/2 onion (I prefer spanish or vidalia)
1 tbsp light butter
1/2 cup light chicken broth
1/2 tsp thyme

Cut zucchini into half moons (about 1/4" slices). Chop onion to similar size as zucchini. Place butter in a large pan over medium heat. Once melted, add onion and saute until the onions begin to caramelize and become translucent. Then add the zucchini and saute to soften them slightly, then add the chicken broth and spices. Simmer and stir occasionally until desired tenderness.

This recipe is meant to make in larger batches because it is so versatile. Serve it as a side dish with dinner, then store in the fridge. It can be added to eggs for a yummy omelet or mixed up with some wheat pilaf (or other grain) and throw in some protein to make a delicious lunch. It just gets better as it sits.

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