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!
Cost Analysis
- 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 pepper1-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!
This post is part of Food Roots and Fight Back Fridays
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We do this a couple times a week. I saute onions in olive oil then add zucchine and squash and season with fajita seasoning. It’s also really yummy made into veggie tacos. Just fill corn tortillas with the veggies and serve!
Sounds good!
I have a dairy question….sorry this doesn’t go at all with the post, but I don’t know where else to ask.
We are all going dairy free (myself, 29 wks pregnant, my daughter 2yr., and son 1yr.) for health reasons. I am trying to battle candida and my son is having a reaction that put him in the hospital for 4 days.
My question is what is a good substitute for milk? I made some almond milk according to Sue Greggs recipe and no one really liked it and my daughter said it was “nasty, and yucky”. It wasn’t that bad, but nothing I’d really want to drink. I don’t want to drink soy either. So what are my options? And what taste similiar to milk?
My favorite dairy free substitute is coconut milk tonic. It’s not going to taste like dairy though! I find that it works great it baked goods, and in making sweet custards, and drinks though. I can’t say that we love drinking it by itself (like all of the other dairy free milks). Almond milk is the other good substitute, though I haven’t used it much at all because we a bit sensitive to nuts.
Good luck on your dairy free journey!
By the way, we try to eat a lot of homemade chicken broth for calcium.
There are all sorts of good non-dairy milks on the market now. I’m vegan, so if you have any questions please feel free to email me! kimberlychicchi@gmail.com
Beautiful!
I just found your site today, and I am excited. We are slowly adjusting our diet to all whole grains and no refined sugar so I can’t wait to do some exploring in your archives!
this is so great. the funny thing is that because of our own abundance of squash and basil, we’ve been making the sauteed squash with fresh basil from our garden and some garlic! zesty!
I love this too – I have sometimes added a little Italian style dressing in place of any other oils or spices and it turns out good too!
I have this for breakfast almost every day with an egg on top 🙂 The smell is intoxicating.
Yum! Quick question though—how well would this keep in the fridge? Think it would still be good if reheated?
ABSOLUTELY !!!!!!!!
What a timely recipe! I have been given a very large zucchini and have refrigerated it, waiting for an inspiration of what to do with it. Onions and zucchini here I come!
This was soooo delicious. Yummmy. I have sauted my zucchini before but not in just this way. Thanks
Yum! I love these two squashes sauteed in coconut oil! I will add the onion from now on 🙂 It goes really wonderful with the addition of thyme (fresh or dried). Sometimes I use Italian seasoning, but thyme really adds a special flavor.
Cutting the squash in short strips makes it easier for me to sautee them 😉
I like to add Parmesan cheese when its done! and some lemon! I have never made this with onions, will have to try it.!
I chopped zucchini and mushrooms into chunks and slow cooked them in a skillet on medium with olive oil, salt, and italian seasoning. I fixed this at my mom’s and there were no leftovers. Adding onions would also enhance it or doing it as your recipe calls for with the zucchini and onions. I’ve also added chopped fresh tomato.
Add frozen corn. It’s awesome.
This looks delicious – will have to make it tonight! 🙂 Thanks for sharing!
This looks delicious – will have to make it tonight! Thanks for sharing!