speaking of zuccini

[DP]

This is a recipe that I have been using  a lot with all of the squash this year.  It is easy and there are no serious measurements required.

Butter  -  as much as the doctor will let you use  you can also use olive oil you only need enough to saute the onions but if you do not  have problems with cholesterol use as much butter as you like.
Onions -  sliced into rings  - as many as you need to fill the bottom of the pan you are using
Zucchini -  sliced thin  -  as much as you can stuff into the pan you are using and still have the lid fit onto the pan.

caramelize the onions in the butter or olive oil.  you want the onions to be completely browned.  Turn down the heat to LOW (I mean LOW) and layer the zucchini (or yellow squash) in the pan with salt and pepper to taste.  you need to salt each layer of squash.  Once you fill the pan to the brim you need to put the lid on.  Here is the hard part.  DO NOT STIR!!!!!  Let the pan simmer on low until the top layer of squash is steamed.  It will look translucent.  RESIST THE URGE TO STIR THE SQUASH!!!!!!! The flavor from the onions will steam through the squash and the moisture from the squash will do the steaming.  You need to have the heat on low so that the squash will steam and not char.  Once it is done (about 20 minutes or so) serve from the pan by spooning from the bottom and turn it upside down on the plate so that the caramelized onions are on top and the drippings fall through the squash.  I need to take a picture of it next time i fix it so that you can see how good it looks.  Again the hardest part is leaving it alone while it cooks.  any stirring will result in a squash soup (been there done that and had the soupy mess, not so appetizing to look at).  The kid love the flavor of the squash and the onions add a nice seasoning without overpowering the squash.

[Barb]

yummmmmmmm   :thumb: