These colorful zucchini make an elegant presentation.
2 zucchini squash
1/4 tsp salt
1/8 tsp pepper
1 tbsp diced summer savory or thyme
2 tbsp olive oil
1 cup chopped onions
Mustard Butter:
4 tbsp softened butter
1 minced garlic clove
1 tbsp Dijon mustard
2 tbsp chopped parsley
Thinly slice the zucchini squash. Toss with the salt, pepper and diced summer savory or thyme. Heat the olive oil in a skillet over medium heat and add the chopped onions. Sauté until soft; add the zucchini. Stir until the edges are slightly browned. Toss with mustard butter.
Mustard Butter:
Blend the butter with the garlic clove, Dijon mustard, and chopped parsley.