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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long. Ingredients:
1 tablespoon olive oil |
1/4 onion, thinly sliced |
4 small zucchini |
1 -3 teaspoon garlic powder |
1 -3 teaspoon chili powder |
1 teaspoon salt |
Directions:
1. Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
2. Meanwhile, slice onion and cut zucchini into 1/4 rounds.
3. Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
4. Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
5. Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).
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