I never would have thought that a simple meal prepared for only myself would finally be the inspiration I needed to document my culinary habits and home cooked thoughts. After a decent peanut butter sandwich for lunch, I craved something fresh and quick for supper. Thanks to my fruitful backyard zucchini plants and a leftover white onion, I whipped up sauteed zucchini to eat with a Trader Joe's mushroom flatbread. Here is how it all happened.....
Pick zucchini from the garden
Heat olive oil in a sauté pan
Slice an onion into thin rings
Chop a garlic clove
Add onion and garlic to hot oil
Sprinkle with kosher salt
Sauté for 10 minutes-ish or until onions are translucent
Slice zucchini into eighth inch discs
Add to onions and garlic (along with a dab of butter)
Throw in some oregano if you have
Sauté for another 5-10 minutes
