Sauteed Zucchini Recipe
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 2 tomatoes, chopped
- 1/2 cup water, divided
- 1 cube chicken bouillon
- 1 large zucchini, thinly sliced
- ground black pepper to taste
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
