One of my very favorite summer vegetables, the zucchini squash is packed full of healthy goodness such as potassium, folate and vitamin A and grows in abundance. Its too bad that most of our zucchini suffered from blossom end rot this season – the grocery squash are almost as good.
3-4 medium zucchini (green, yellow or both), sliced
1/2 red onion, diced
1/2 stick butter
1 tsp minced garlic
Cavender’s, (the tastiest, most versatile all-in-one spice ever, hands down)
Melt the butter in a large pan over medium heat. Add zucchini, onion and garlic. Sprinkle generously with Cavender’s and mix to coat the veggies in butter. Cover pan. Continue stirring every couple minutes until the texture is just on the edge of crisp but not yet mushy. Its a delicate balance. Turn heat off. Sprinkle with Parmesan and bread crumbs – put the lid back on and let it melt for a minute of two. Serve and enjoy.