Zucchini is unfortunately one of those foods that goes into my shopping cart with good intentions…. Zucchini bread…low carb noodles… stuffed… but never meets its true potential before it unfortunately ends up in the trash.

I was cooking one of my default dinners…salted and peppered butterflies chicken baked at 375 for about 20 minutes..

I went looking for a side to go with it and decided to see what I had for fresh vegetables vs frozen…I personally love frozen veggies but I have been on a sautéed mushroom and onions kick. I looked in my fridge and decided that since I started an arthritis flare after already buying the zucchini it might be a good idea to serve with dinner vs trying to grate for bread.

Admittedly I could barely cut the zucchini..probably didn’t help I wasn’t using the right knife for the job… but I am very glad I made the effort.

In a larger than you think you need skillet ( I had to switch skillets while cooking) add a whole stick of butter…yes a whole stick. You could use less if you wanted but I cooked up a lot of veggies. You could substitute olive oil if you like injust prefer my veggies cooked in butter.

While the butter is melting season the pan with salt pepper and garlic. I like to add to the butter vs on top of veggies. I feel like it seasons more evenly this way.

Add 2 to 3 pounds of chopped zucchini to the pan.

While this softens wash and prep your mushrooms. I used one package. I bought already sliced mushrooms… it was worth the 10 extra cents to me. Once washed add to pan. I didn’t bother to dry them.

Then slice up your onions. I did several but do this your liking for onions. I honestly wish I had added more.

Cook this mixture until they are soft and the onions have started to caramelize. I tend to actually taste them vs rely on how the look alone.

Cook until they reach your preferred softness. I cooked mine about 15 minutes total.

These were so good.

The next day I heated and ate with some fried eggs.