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1
wash the zucchini very well.
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2
cut off both ends.
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slice thin to cook faster or thick to cook a bit longer.
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4
I also figured out to thin will get mushy very fast and fall apart.
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5
so I would recommend about 1/4 slices
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6
put butter into a frying pan.
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let the butter melt but not bubble to much.
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8
medium/low heat then go to medium high while cooking
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9
once the butter is at a nice melt and bubbling just a bit , add one slice of zucchini into the pan.
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10
don't overlap them.
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you will cook each side for about 2 to 5 minutes depending on thickness and how firm or mushy you want these.
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12
after you have the slices in the pan add in salt, peppercorn, garlic powder , and vegetable seasoning if using it.
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13
you can also spice this up with cayenne or any other spice.
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14
add in some onion.
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15
if you need to add more butter at any time do so.
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while cooking just pull the pot up and slide it around a bit and put it back down.
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don't stir.
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turn over each piece.
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re season if you like.
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20
cook until tender unless you like it more firm.
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21
turn off heat and move the pan to a cool burner
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22
remove onions before taking them out or just leave onions in the pan and take one slice out at once without getting onion
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23
take either paper towels and put them on a glass plate to absorb any extra butter/grease.
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24
you can also just use paper plates.
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25
I did only one zucchini.
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26
if your doing more then one.
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each batch should be started from scratch.
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meaning : fresh butter and spices.
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29
rinse the pan also so nothing gets burned to the bottom
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30
serve as a snack or with dinner.
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31
plain or with ranch dressing
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32
enjoy
