“I had a similar dish at a friend's aunt's house one time. It was incredible. I've tried to duplicate it and this is pretty close. You can vary your amounts, especially if you aren't a big onion fan. I use just enough oils to coat the pan and keep the veggies from sticking at first. Then I start to add the broth for a little flavor and to help keep it from sticking. You probably won't need to use all the broth that is suggested.”
READY IN:
40mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Spray frying pan with olive oil spray or lightly coat with olive oil.
  2. Melt in a couple tablespoons of butter, add a little olive oil if you didn’t use it to coat the pan.
  3. Slice up zucchini into thin slices. Add diced onions, about 1/2 cup.
  4. While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning.
  5. Sprinkle with garlic powder, pepper and paprika. Sautee until done.

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