Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Zucchini; . cups)
Salt to taste 1 cl Garlic; pureed
2 tb Butter or olive oil Black pepper to taste
1 c Onion; sliced (up to 1 1/2

Slice off the stems, shave off the other end and scrub the zucchini
under cold running water with a soft vegetable brush. Using the
large holes of a grater, grate the unpeeled zucchini into a colander.
Toss with 1/2 tsp salt and let stand while preparing the onion.

Heat the butter in a skillet; add the onion and saute, covered, until
tender and translucent but not browned, 8 to 10 minutes. Add the
garlic just before the onion is done.

Pack the zucchini into the colander and squeeze or press down hard,
letting the juices fall into a saucepan; reserve the juices. When
the onions are tender, stir in the zucchini and saute over
medium-high heat, tossing and turning the zucchini several minutes,
until fairly tender. Pour the juices into the skillet and cook a few
minutes more. Season with salt and pepper and serve as a vegetable
side dish. ** Houston Chronicle - Food section - 9 August 1995 **
Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

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