Easy, quick recipe for a nice side dish for BBQ or other informal summer meals:

2 large or 3 small fresh zucchini sliced into 1/8" slices, skin on

2 cups (give or take) of fresh sliced mushrooms, washed and drained. (type of your choice)

1 medium or 2 small yellow or white onions, sliced and separated into 1/4 round rings (again, maybe 1-2 cups?)

2-3 tablespoons of EVOO

5-6 tablespoons of butter cut into thin pats

Oregano or Italian seasoning

Grated Parmesan cheese

(I don't really measure the ingredients - after you've made it a couple times, you'll learn to adjust to your personal taste)

In a large skillet (preferably one with a lid),
first place the olive oil and all other sliced/separated ingredients. Mix by hand to avoid layering and spread the olive oil a bit..

After mixing, add enough parmesan cheese to fully cover the mixed ingredients (maybe 1/4 or more cup, more or less to taste)

Add butter pats and oregano/Italian seasoning evenly spread to top of mixture

Add lid and heat on low-medium heat until zucchini begins to soften but NOT GET MUSHY!

Taste test after 10-12 minutes and continue to saute until the zucchini gets to your desired degree of doneness. On my stove, under low/medium heat, total cooking time is about 20 minutes. Place in serving dish, salt and pepper to taste, and enjoy! Can serve 6 or more depending on serving size

Great compliment to grilled meat, poultry, or fish, corn on the cob, or other summer fare.

Total prep time is about 20 minutes (mostly because of time to slice the ingredients - a mandolin slicer would probably save 10 minutes), and then 15-20 minutes cook time

That sounds really good!

I'm going to give this a try. Sounds good and I love zucchini.

Jim

You can also mix in some squash, same methods apply. We’ve been doing a zucchini and squash mix in this one lately and love it.

https://basilandbubbly.com/southern-squash-casserole/

Slice zucchini thick (1/2"). Lay on a cookie sheet and rub with EVOO. Sprinkle with salt, pepper, Italian seasoning (or just basil), and garlic powder. Top with a mix of freshly grated ParmReg and pecorino.

Bake at 450 for ~9 minutes until cheese melts and browns slightly.

Throw in some tomatoes and eggplant and you've got yourself some nice ratatouille!