Sauteed Shredded Zucchini with Browned Onions
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
onions
chopped |
|
| 6 | cups |
zucchini
grated, excess moisture squeezed out |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
onions
chopped |
|
| 1.4 | l |
zucchini
grated, excess moisture squeezed out |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat a heavy skillet (preferably cast iron) over medium-high heat.
Add the onions to the skillet and, stirring and tossing frequently to keep them from sticking, cook until golden brown, 7 to 9 minutes.
Scrape into a small bowl.
Wipe out the skillet with a paper towel, return to the heat and add the oil.
When the oil is hot and coating the bottom of the skillet, add the grated zucchini.
Sauté for 1 to 2 minutes, until the zucchini is heated through.
Add the browned onions, salt and pepper.
Stir.
Transfer to a serving bowl.
