Zucchini Sauté
A colorful and easy to make side dish. In 1991, my Aunt Cheryl Sherban-Garcia made this for me on one of my visits to her home in East Rutherford, NJ. I would travel to New York City for work frequently and would spend the weekend with my brother Dino in Browns Mills, NJ. On my way from New York to Dino's I would visit with her and occasionally spend the night. She was the first hippie I knew and she never lost her hippie roots. I think of her every time I make this dish.
Ingredients
1/4 Cup Butter1/2 Cup Chopped Onion
1/2 teaspoon Salt
1/2 teaspoon Basil (I also add Oregano)
1/8 teaspoon Garlic Powder (I use about a teaspoon of fresh minced garlic)
3 Cups Unpeeled Shredded Zucchini (about 2 medium-large size)
1 Cup Cubed 1/2" Tomatoes (I've used canned diced tomatoes)
2 Tablespoons Sliced Black Olives - optional
1 Cup Shredded Cheddar Cheese