Originally published in Foodstuffs Hot Off the Griddle, August 1993.
- 4 small zucchini
- 3/4 cup onion, chopped
- 1/4 cup butter
- 3 Tbsp lemon juice
- 1 tsp oregano
- Slice zucchini in 1/2 inch rounds.
- Cook 8 minutes in boiling water or over steam.
- Drain and place in serving dish.
- Meanwhile cook onion in butter until tender.
- Add lemon juice & oregano.
- Pour over zucchini & serve.