ZUCCHINI WITH ONION AND PARSLEY

1 pound zucchini (2 to 3 medium)
2 tablespoons unsalted butter
1 small onion, very finely chopped (I used sweet onion from the garden)
Salt and freshly ground black pepper, to taste
3 tablespoons chopped Italian flat-leaf parsley
Trim ends of squash. Cut squash into 1/8-inch-thick slices.

In medium skillet over medium-low heat, melt butter. Add onion; cook, stirring often, until softened, 3 to 5 minutes.

Add zucchini; toss to coat with butter and onion. Cover and cook 5 minutes, or until just tender and starting to become translucent. Add salt, pepper and parsley. Toss well and serve.

Makes 3 or 4 servings
Adapted from source: A Fresh Taste of Italy by Michele Scicolone