2 medium red onions, cut in half and thinly sliced
2 1/2 lbs. firm zucchini, washed, dried and cut into 1/2 inch rounds
3 Tbsp. Basil Olive Oil
3 basil leaves
1 chicken bouillon cube
salt, to taste
Sauté the onion 1-2 minutes in olive oil in a non-stick pan then add zucchini slices, and sauté until they are soft and lightly colored (about 10-15 minutes). Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned. Tear the basil leaves into small pieces and sprinkle them into the mixture, continuing to cook for about 2 more minutes. Add a bit of salt to taste.
Note: This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day.