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Zucchini with Red Onions & Basil

2 medium red onions, cut in half and thinly sliced
2 ½ lbs firm zucchini, washed, dried and cut into ½ ” rounds
3-tbsp Basil Extra Virgin Olive Oil
3 basil leaves
1 chicken bouillon cube
Sauté the onion 1-2 min in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes)
Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned
Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes
Add a bit of salt to taste
This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day

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