Simple and so delicious! And look how beautiful those colors are. I can’t claim credit for this super easy side dish as a friend made this for me a few summers ago and I immediately loved it and have been making it ever since. Thanks Alma! Now is the perfect time to enjoy it too as most of us have access to local summer squash.
This really should be called the $1.50 dish because that’s about how much it cost me to make! This will always be cheap to make, but it’s especially cheap for me right now because my local farmer has an abundance which he is selling cheaply!
The secret to this simple dish is letting the zucchini and onions cook until they are soft and sweet. The flavors at that point melt together beautifully. All it needs is a sprinkle of salt and pepper and it’s done. My daughter loves it.
On another note, some of you have mentioned that my feedburner is not working. I am still trying to solve that issue! If anyone has suggestions, I would appreciate it! On top of it, yesterday I crashed my site due to not knowing what I was doing. Thankfully, a friend (Lindsay’s husband) rescued us and got this site up and running in no time. Thanks so much Aaron! My apologies for the techno problems we have been having!
Meanwhile, enjoy this simple recipe!
- 4 local, organic summer squash <1 dollar
Organic onion. 40 cents
Home rendered Lard, 25 cents?
Total Cost: $1.65
Simple Zucchini and Onions Makes 4 generous servings
Obviously, for a vegetarian or vegan dish, use olive or coconut oil. You can cook this to desired tenderness, just make sure that your onions are soft and sweet before you serve.
4 medium zucchini’s or other summer squash (or a combo), washed
1 medium onion, peeled
2 tablespoons of olive oil, coconut oil, high quality lard fat of choice
Sea salt and pepper
1-Slice the ends of off the summer squash and thinly slice. Cut the onion in half and thinly slice as well.
2-In a large saucepan over medium high heat, heat fat of your choice until hot. Add squash and onions and sprinkle with sea salt. Cook, stirring as needed, until the vegetables are quite soft. You can do this to taste, but we usually cook them about ten minutes.
3-Taste test and sprinkle with more sea salt and freshly ground pepper if desired!
It doesn’t have to be fancy to be good!
Latest posts by KimiHarris (see all)
- The Best Back to School Recipes - September 4, 2017
- Easy Dinner: Brats with Peppers and Onions (Toaster Oven Friendly) - August 23, 2017
- Are Instant Pots all they are hyped up to be? - July 27, 2017