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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)