Buttered Baby Zucchini

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"This sounds super simple and quick. From The New Zucchini Cookbook."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (274.2 g)
  • Calories 127.5
  • Total Fat - 9.4 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 22.9 mg
  • Sodium - 96 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 7.1 g
  • Protein - 3.2 g
  • Calcium - 46.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 44.3 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, halve zucchini lengthwise and cook until tender in lightly salted water.

Step 2

Saute onion rings in 1 tablespoon of butter in a small skillet.

Step 3

To serve, place squash on individual plates.

Step 4

Top with sauteed onion rings and top with sauce of garlic salt and melted butter.

Tips & Variations


No special items needed.

Related

Avery And Maxs Mom

I'm a last minute Annie sometimes and had to come up with a way to make some zukes I got from my garden. This was it! They were yummy with our grilled steak and salad!

(23 Aug 2015)

Bergy (RIP" Forever in our Kitchen)

I took some liberites with your recipe. I followed the ingredients but prepared it differently. I only enjoy zucchini just heated through, still very crisp. I couldn't find any nice small zucchini so used a medium sized one cut into 1/2" slices, cut in half. I sauteed the onions and garlic in butter until golden. Added the zucchini to the pan and stir fried them for about 4 minutes. Delicious and cooked just enough for my likeing. I'll be making this recipe again.

(25 Feb 2015)

Sue Lau

I used small zukes since I couldn't get the baby zukes this week. Very good flavor and quick to put together! We really enjoyed. Thanks for sharing!

review by:
(23 Jan 2015)