Ingredients

1 1/2 lb. zucchini
2 Tbsp. butter
1 tsp. grated onion
1 beef bouillon cube
1 Tbsp. water
1/4 tsp. dried basil

Cooking Instructions

Trim ends off of zucchini. Wash, but do not peel. Slice crosswise into rounds 1/4″ thick. Melt the butter in a large skillet, add the onion, the bouillon cube, and the water. Crush cube and stir to blend. Add the zucchini slices and cook until the bottoms turn golden-brown. Turn slices over, sprinkle with the dried basil, cover skillet tightly, and cook over low heat until tender. The total cooking time should not exceed 15 minutes. Spoon pan juices over zucchini and serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: