ZUCCHINI WITH ONION AND PARSLEY1 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
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