Italian Zucchini

This is a great way to use up some of that zucchini in your garden without getting to the point of stuffing it into any car window that is semi-rolled down.

1 large zucchini, cut into half moons or smaller
diced onion (about 1/4 to 1/3 med onion)
olive oil
1/2 to 1 soft cube chicken bouillon
1 large yellow squash (optional)


Put about 2 TBS olive oil into the pan, let it warm. Next put in your zucchini and onion. When this starts to heat up, crumble about half the bouillon cube over top. In most stores, you can go to the ethnic section and find the Mexican soft bouillon. It will melt in with the oil and cover the veggies much better. If you would like more flavor, crumble more over until to taste. But PLEASE taste first.