Slow-Roasted Roma (Plum) Tomatoes

In this recipe, you are gently and gradually rendering the tomatoes in your oven, shrinking them over a period of more than 2 hours into chewy sweetness, as their juices evaporate and their natural sugars caramelize. Dressed lightly with olive oil, they are as nutritious as they are sensuous.

1 to 2 tablespoons extra-virgin olive oil

2 pounds medium-size Roma tomatoes (3 to 4 ounces each) (If you use smaller ones, you can just halve them.)

• The long oven time notwithstanding, Slow-Roasted Roma Tomatoes actually require very little work. So plan to make them on an evening or afternoon when you are at home anyway, doing other things.

• These will keep for about 5 days in a tightly covered container in the refrigerator.

YIELD: 6 TO 8 SMALL SERVINGS OF A FEW SLICES EACH

Protein: 1 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 2 g / Calories: 57

Preheat the oven to 275°F. Line a baking sheet with foil and brush with 1 tablespoon of the olive oil.
Core the tomatoes and halve them lengthwise, then cut them in half again to make long quarters.
Arrange the tomato slices skin-side-down on the prepared baking sheet. It’s okay if they are touching.
Place the baking sheet on the center rack of the oven. After an hour or so, the tomatoes will have stuck slightly to the foil. Loosen them gently with a small spatula and/or by shaking the baking sheet.
Repeat this process of moving around and jostling every 10 minutes or so for the second hour. At some point, turn the tomatoes over, using tongs.
You get to decide when they’re done—but let this be at least 2½ hours after they’ve been in the oven.
When the tomatoes are done to your liking, remove them from the oven and let them cool to room temperature directly on the foil. Transfer to a storage container with a tight-fitting lid, and drizzle the tops with a little extra olive oil. Refrigerate and use as desired, cold or at room temperature.

Apple-Glazed Acorn Squash Rings

Simple and sweet, with a broiled top, these golden circles will literally round out your dinner plate.

Nonstick spray for the pan

One medium-size acorn squash (about 1 pounds)—skin on, seeds removed, cut into ½-inch rings

3 tablespoons apple juice or defrosted apple juice concentrate (or more)

• Be careful slicing the squash. Use a very sharp paring knife, inserting the point first, and using a gentle sawing motion.

• The easiest way to remove the seeds is to cut loose the strand around them with scissors, and then scrape them away with a spoon.

YIELD: 3 SERVINGS (ABOUT 3 PIECES PER SERVING)

Protein: 1 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 2 g / Calories: 69

Preheat the oven to 375°F.
Line a baking sheet with foil, and spray it lightly with nonstick spray.
Arrange the squash rings on the prepared baking sheet, and place on the center rack of the oven.
After 15 minutes (or when the squash is fork-tender), remove the baking sheet from the oven and drizzle or brush the squash with apple juice or apple juice concentrate.
Heat the broiler to 500°F and move the oven rack to the highest position. Place the baking sheet under the broiler for just a minute or two, until the squash tops begin to brown. (Watch carefully—they can burn quickly.) Remove from the oven, and if desired, glaze with a touch more apple juice or concentrate. Serve hot, warm, or at room temperature.

A Sparkling Sweet Potato

An exciting discovery: All you need to add to a cooked sweet potato, for an utterly divine result, is a healthy drizzle of fresh lime juice. That’s all! No butter, no salt. And absolutely no marshmallows. The title of this recipe is singular; it actually allows you to make a single serving at a time. This presupposes you’ll be making this often and/or making an extra few to share with others, who will be envious of your diet when they get a taste.

1 medium-size sweet potato (about 6 ounces)

1 to 2 tablespoons fresh lime juice (or to taste)

• This will keep for up to a week in a tightly covered container in the refrigerator.

YIELD: 1 SERVING

Protein: 2 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 3 g / Calories: 95

Place the sweet potato in a microwave, and cook for 3 minutes on high. Turn it over, and repeat for another 3 minutes. Insert a fork into the center of the sweet potato to test for doneness. It should go in easily. If it doesn’t, cook for another minute or two. (You can also roast the sweet potato in a 375°F oven until fork-tender.)
Remove the sweet potato from the microwave (or oven), and let it cool until comfortable to handle. Peel off the skin by hand (it should come off easily).
Transfer the peeled sweet potato to a small bowl, and mash by hand with a fork. As you mash, add 1 tablespoon of the lime juice.
Keep mashing until the lime juice is distributed, then give it a taste. Add more lime juice as needed.
Serve warm or at room temperature—or reheat it in the microwave and serve it hot.

Roasted Butternut Squash

In some grocery stores, you can find peeled and cut butternut squash in the produce department, shrink-wrapped in plastic. If this appeals to you, go ahead and take this shortcut. No one will know that you didn’t peel and cut a fresh squash yourself.

1 tablespoon canola oil or safflower oil

1 pound butternut squash

Salt (optional)

• Roasted Butternut Squash will keep for up to 5 days in a tightly covered container in the refrigerator, and will respond beautifully to all sorts of sauces, glazes, and salad dressings.

YIELD: 3 SERVINGS (A GENEROUS CUP PER SERVING)

Protein: 2 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 4 g / Calories: 97

Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, and brush or spread it with some of the oil.
Peel the squash, then cut it in half. Scrape out and discard the few seeds, and chop the squash into 1-inch cubes.
Distribute the squash cubes on the prepared baking sheet, and brush the exposed sides with a little extra oil.
Place the baking sheet on the center rack of the oven, and roast for 10 minutes. Shake the baking sheet and/or use tongs to redistribute the squash so it can roast evenly all over.
Roast for another 10 minutes, then remove from the oven, and let the squash cool for about 10 minutes on the baking sheet. You can salt it lightly during this time, if you wish. Serve hot, warm, or at room temperature.

Roasted Asparagus

This is the ultimate way to prepare asparagus! You can roast asparagus of any thickness. Just keep your eye on it, and take it out of the oven before it is completely tender, as it will keep cooking from its own heat for another few minutes or so, and you don’t want asparagus to get too soft.

1 tablespoon extra-virgin olive oil (possibly more)

1 pound asparagus, ends trimmed or snapped off

Salt (optional)

• Roasted Asparagus will keep for up to 5 days if tightly covered and refrigerated, and will respond beautifully to all sorts of sauces, glazes, and salad dressings.

YIELD: 3 SERVINGS

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: < 1 mg /
Dietary Fiber: 3 g / Calories: 80

Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, and brush or spread it with some of the oil.
Distribute the asparagus on the prepared baking sheet, and roll them around so they will be completely coated with oil.
Place the baking sheet on the center rack of the oven, and roast for 3 minutes. Shake the baking sheet and/or use tongs to redistribute the asparagus, so it can roast evenly all over.
After another couple of minutes in the oven, begin checking for doneness. Remove from the oven as soon as the asparagus is “this side of tender.” You can salt it lightly, if you wish.
Serve hot, warm, or at room temperature. Roasted asparagus also tastes good cold.

Roasted Brussels Sprouts or Cauliflower

If you think you dislike either of these vegetables, think again. Or don’t think at all, just go get some and roast them, and by then, everything will likely have changed. Crisp on the outside, and soft and savory on the inside, Roasted Brussels Sprouts and Roasted Cauliflower are both downright revelatory!

1 tablespoon extra-virgin olive oil (possibly more)

¾ pound brussels sprouts or cauliflower florets (1-inch pieces)

Salt (optional)

• This recipe can also be used for broccoli or for carrots. (Cut broccoli into medium spears and carrots into 1-inch chunks.)

• Whichever vegetable you roast, it will keep for up to 5 days in a tightly covered container in the refrigerator, and will respond beautifully to all sorts of sauces, glazes, and salad dressings.

YIELD: 3 SERVINGS (A GENEROUS ½ CUP PER SERVING)

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 3 g / Calories: 84

Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil, and brush or spread it with some of the oil.
If roasting brussels sprouts, cut them in half. If they are very large, cut them into quarters. Place them cut-side-down on the prepared baking sheet, making sure all the cut surfaces touch some of the oil. With cauliflower, just dump the pieces on the baking sheet and shake them into a single layer.
Place the baking sheet on the center rack of the oven, and roast for 10 minutes. At this point, shake the baking sheet and/or use tongs to redistribute the vegetables so that more surfaces can come into contact with the hot, oiled baking sheet. This crisps everything up quite nicely!
Roast for another 5 minutes, or until a taste test tells you the vegetables are done to your liking. (They will cook a little further from their own heat after they come out of the oven.)
Remove from the oven, and let the vegetables cool for about 10 minutes on the baking sheet. You can salt them lightly during this time, if you wish.
Serve hot, warm, or at room temperature. Roasted vegetables also taste good cold.

One-Minute Spinach

It’s very easy to just pop open a package of prewashed baby spinach and dump it into a pot (or a bowl, if you are using the microwave). One minute later, you will have a delicious and nutritious vegetable side dish. It will be even more delicious if you use flavorful vegetable broth, such as Imagine brand, and dress the final product with some tasty oil.

2 tablespoons vegetable broth or water

One 10-ounce package baby spinach leaves (or two 5-ounce packages)

Optional:

Salt

A drizzle of extra-virgin olive oil or a toasted nut oil or seed oil

A touch of minced or crushed garlic

• One-Minute Spinach will keep for up to 5 days in a tightly covered container in the refrigerator.

• You can also make this with a 10-ounce package of frozen, defrosted spinach. Squeeze out some of the water after the frozen spinach has thawed.

YIELD: 2 SERVINGS (1 GENEROUS ½ CUP PER SERVING)

Protein: 3 g / Saturated Fat: 0 g /
Polyunsaturated Fat: 0 g /
Monounsaturated Fat: 0 g /
Dietary Fiber: 7 g / Calories: 61

Place the broth or water and spinach in a medium-size microwave-safe bowl (if using a microwave) or pot (if using the stove). Cover the bowl with a plate—or the pot with a lid.
Microwave the bowl on high for 1 minute—or cook the spinach in the pot over medium-high heat for 1 minute.
Remove from the heat, and dress with a little salt, some oil, and/or a touch of garlic, if desired. Serve hot, warm, or at room temperature.

Spinach with Pine Nuts and Raisins

Once you get the hang of One-Minute Spinach (previous page), you need only go a short step further to create this impressive side dish. This will be even more delicious if you use flavorful vegetable broth, such as Imagine brand.

2 tablespoons vegetable broth or water

One 10-ounce package baby spinach leaves (or two 5-ounce packages)

Pinch of salt

2 teaspoons extra-virgin olive oil

½ teaspoon minced or crushed garlic

2 tablespoons pine nuts, lightly toasted

2 tablespoons raisins

Freshly ground black pepper

• This dish will keep for up to 5 days in a tightly covered container in the refrigerator.

• You can also make this with a 10-ounce package of frozen, defrosted spinach. Squeeze out some of the water after the frozen spinach has thawed.

YIELD: 2 SERVINGS (1 GENEROUS ½ CUP PER SERVING)

Protein: 5 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 3 g /
Monounsaturated Fat: 5 g /
Dietary Fiber: 8 g / Calories: 187

Place the broth or water and spinach in a medium-size microwave-safe bowl (if using a microwave) or pot (if using the stove). Cover the bowl with a plate—or the pot with a lid.
Microwave the bowl on high for 1 minute—or cook the spinach in the pot over medium-high heat for 1 minute.
Remove from the heat, and stir in the salt, olive oil, and/or garlic. Serve hot, warm, or at room temperature, topped with pine nuts, raisins, and a grind or two of fresh black pepper.

Braised Greens with Walnuts and Sour Cherries

Tart fruit is a welcome surprise in savory dishes—especially this one, where the nicely pungent accent from the toasted walnuts rounds it all out. The result is surprisingly balanced and smooth.

To braise is to cook in liquid. It’s a process that’s similar to steaming, only the liquid is in contact with the food it is cooking, so it goes a little faster. Also, if the liquid is flavorful, that adds to the dish. For that reason, we strongly recommend using the vegetable broth option. The oil comes at the end, as a seasoning. Use a good, fruity, extra-virgin olive oil or an aromatic nut or seed oil (such as walnut oil or roasted pumpkinseed oil), which makes this dish absolutely delicious.

3 tablespoons vegetable broth or water (possibly more, as needed)

1 pound assorted fresh leafy greens, stemmed if necessary, and coarsely chopped

Pinch of salt

1 tablespoon extra-virgin olive oil or a nut oil or seed oil

¼ cup dried sour cherries, cut into small pieces if large

¼ cup minced walnuts, lightly toasted

• A mixture of collards, mustard greens, and kale is particularly good, but you can also make this with spinach, escarole, beet greens, dandelion greens—just about any dark leaf.

• You can also use a “braising mix” sold in bulk in many produce departments, and also increasingly available packaged.

• The amount of greens called for might seem enormous, but don’t forget they will cook down dramatically.

YIELD: 3 SERVINGS (ABOUT ¾ CUP PER SERVING)

Protein: 6 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 4 g /
Monounsaturated Fat: 5 g /
Dietary Fiber: 4 g / Calories: 174

Heat the broth or water in a medium-large skillet with a tight-fitting lid.
Add the greens and sprinkle them very lightly with salt. Cover the pan and cook over medium heat for about 5 minutes, or until the greens wilt. (Check the level of broth or water after about 2 minutes, to be sure there’s enough liquid to prevent sticking or burning.)
Transfer to a serving dish, and toss with the oil and cherries. Serve hot or warm, topped with the walnuts.

Italian-Style Pan-Sautéed Broccoli

This double process is a wonderful way to cook broccoli. First you blanch large pieces in boiling water, after which you can store the broccoli for up to 5 days in the refrigerator. (Added benefit: The broccoli lasts longer after this cooking process, and takes up less refrigerator space than when raw.) Then, just before serving, you give it a delicious warm-up in gently heated garlic-infused olive oil, for a perfect finish.

1 pound broccoli

2 to 3 tablespoons extra-virgin olive oil

1 teaspoon minced or crushed garlic

Salt

Freshly ground black pepper

Red pepper flakes (optional)

• You can also follow this process for cooking green leafy vegetables, such as kale, collard greens, spinach, or escarole. Blanch them (with stems removed, but otherwise uncut) for only 30 seconds and skip the cold water rinse. Squeeze out all the moisture, and pack them into tight little green rolls. When it comes time to serve them, just slice the packed rolls with a sharp knife, separate the cut leaves with your fingers, and give them the hot olive oil bath for about 5 minutes. Your guests will think you are brilliant!

YIELD: 4 SERVINGS

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 6 g /
Dietary Fiber: 3 g / Calories: 108

Bring a large pot of water to boil. In the meantime, trim and discard the tough stem end of the broccoli, and slice the rest lengthwise, into about 6 hefty spears.
When the water boils, lower the heat to a simmer, and plunge in the broccoli for 2 minutes if you like your vegetables tender-crisp, or for 3 minutes if you like them tender-tender.
Drain in a colander, and then rinse the broccoli under cold running water to cool it down. Drain thoroughly, then dry the broccoli first by shaking it emphatically, and then patting it with paper towels. Transfer to a resealable plastic bag, seal it, and store until use. When you want to finish the broccoli and serve it, take it out of the refrigerator and let it come to room temperature.
About 15 minutes before serving time, place a large skillet over medium-low heat and add the olive oil. While you are waiting for it to heat, cut the broccoli into smaller pieces (whatever size and shape you prefer).
When the oil has become warm (after about 3 minutes), add the garlic and the broccoli, and heat it in the oil, turning it with tongs every few minutes. Continue with this for 5 to 8 minutes (possibly even a little longer) until the broccoli is heated through, cooked to your liking, and delightfully coated with the garlic and oil.
Add salt and pepper to taste, plus a sprinkling of red pepper flakes if you like, and serve hot or warm.

Spaghetti Squash

For a mild and very satisfying high-volume dish, spaghetti squash is a terrific choice.

Spaghetti squash looks like a plain, large, yellowish-green oval with a hard, woody stem. Once cooked, the flesh falls apart into strands (hence the name), with a light and crunchy texture, a subtle, slightly sweet taste, and an ethereal light-golden color.

Nonstick spray for the baking sheet

One 3-pound spaghetti squash

2 tablespoons extra-virgin olive oil

1 small slice butter (about 1 teaspoon) (optional)

1½ cups minced onion

½ teaspoon dried sage

¼ teaspoon salt (or to taste)

Up to 1 tablespoon minced or crushed garlic (optional)

Freshly ground black pepper

• You can prepare and bake the squash up to several days ahead of time. Store it in a tighly covered container (or in a resealable plastic bag) in the refrigerator until use.

• The finished dish will keep, tightly covered and refrigerated, for about 5 days.

YIELD: ABOUT 8 SERVINGS (½ CUP PER SERVING BUT FEEL FREE TO EAT AS MUCH AS YOU’D LIKE!)

Protein: 1 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 2 g / Calories: 82

Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil, and spray lightly with nonstick spray.
Cut the squash in half lengthwise, and scrape out the seeds. (The easiest way to remove the seeds is to cut loose the strand around them with scissors, and then scrape them away with a spoon.)
Bake the halves facedown on a lightly oiled baking sheet for about 30 minutes, or until the skin can be pierced fairly easily with a fork. Remove the baking sheet from the oven, and turn the squash over, leaving it on the baking sheet until it cools enough so that it is comfortable to handle. Then scoop out the insides, discarding the skin, and combing through the flesh with a fork to separate the strands. Set the squash aside.
Place a large skillet or sauté pan over medium heat and wait for about 1 minute. Add the olive oil, and swirl to coat the pan. If desired, add the butter to the olive oil.
Add the onion and sage to the hot pan, and cook, stirring frequently, for 5 to 8 minutes—or until the onion is becoming golden. Stir in the garlic, if using, and then add the squash and salt. Use a fork or tongs to mix the squash into the onion.
When the squash is warmed through and everything is well combined, it’s time to serve. This dish tastes best hot or warm.

Five-Minute Flash-Cooked Green Beans

Once the beans are trimmed, all you need is a large hot pan, and the rest is one big sizzling action!

2 tablespoons canola or safflower oil

1 pound whole green beans, trimmed

Pinch of salt

1 tablespoon minced or crushed garlic

Red pepper flakes

• These will keep for up to a week in a tightly covered container (or a resealable plastic bag) in the refrigerator.

YIELD: 6 SERVINGS

Protein: 1 g / Saturated Fat: < 1 g /
Polyunsaturated Fat: 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 3 g / Calories: 64

Place a large wok or sauté pan over medium heat for about 1½ minutes.
Add the oil and swirl to coat the pan. The oil should be hot enough to sizzle a bread crumb on contact.
Turn the heat to high, and wait 20 seconds or so, then add the green beans, and a pinch of salt.
Cook over high heat, shaking the pan and/or using tongs to turn and move the beans so they cook quickly and evenly.
After 3 minutes, take a taste test and see if the beans are done to your liking. They should be relatively crunchy, but you get to decide. If you like them cooked a little more, keep going until they’re your kind of tender.
Sprinkle in the garlic and some red pepper flakes, and cook for just a minute longer. Serve hot, warm, or at room temperature.

Broiled Eggplant, Bell Peppers, Onions, and Portobellos

The trick to this dish—other than possessing an adept sense of timing and a nice, large platter—is to have a batch of vinaigrette dressing at the ready, so you can soak the freshly cooked vegetables in intense flavor as soon as they come off the heat. (Unlike meats, vegetables respond best to marination after, not before, they are cooked.) A double batch of Mollie’s Vinaigrette (here) will provide more than enough, and you can make this well ahead of time.

Nonstick spray for the pan

1-pound globe eggplants, cut into half-inch slices (no need to peel)

1 medium-large red onion, cut into sixths lengthwise (no need to peel this, either)

1 cup Mollie’s Vinaigrette (here)

2 medium red or orange bell peppers, seeded and cut into thick strips

2 medium (4-inch diameter) portobello mushrooms—wiped clean, stemmed, and quartered

• Once prepared, this dish will keep for a week or longer, if covered tightly with plastic wrap and kept in the refrigerator.

• This dish tastes good at any temperature, but is best at room temperarure. So if you make it the night before, remember to take it out in time to warm up a bit before serving.

YIELD: 5 SERVINGS

Protein: 2 g / Saturated Fat: 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: 3 g /
Dietary Fiber: 1 g / Calories: 83

Preheat the broiler to 500°F and move the oven rack to the highest position. Line a baking sheet with foil, and spray generously with nonstick spray.
Arrange the slices of eggplant and wedges of onion in a single layer on the baking sheet, and broil on each side for 3 to 5 minutes, or until everything is fork-tender and the eggplant is nicely browned.
Meanwhile, pour about ½ cup Mollie’s Vinaigrette onto a medium-size platter with a rim.
When they’re done to your liking, transfer the eggplant and onions directly onto the puddle of vinaigrette on the platter, then spoon a little additional vinaigrette on top.
Place the peppers and portobellos on the same baking sheet (you might want to use fresh foil and/or another application of nonstick spray) and broil them in the same way. They might take a little longer than the eggplant and onions, but you get to decide when they’re done.
Transfer the broiled peppers and mushrooms to the same platter, arranging them artfully, and dress them lightly with a few additional tablespoons of vinaigrette.
Serve at room temperature.

Broiled Baby Zucchini Boats with Parmesan Crust

Small zucchini are tender and moist, and really fun to eat in large pieces (halves, in this case) that are anointed in the broiler with a crunchy cheese topping. This is a good, quick, last-minute vegetable dish that you can whip up on a weekday after work.

1 tablespoon extra-virgin olive oil

2 teaspoons minced garlic

4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise

Salt

Freshly ground black pepper

Grated Parmesan cheese

YIELD: 4 TO 6 SERVINGS

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 1 g / Calories: 45

Preheat the broiler to 500°F and move the oven rack to the highest position.
Heat the olive oil in a large cast-iron skillet or a frying pan with an ovenproof handle. Add the garlic, and sauté over medium-low heat for only about 30 seconds, so it cooks but does not brown. (Browning garlic makes it bitter.)
Place the zucchini halves facedown in the pan and sprinkle lightly with salt and pepper.
Turn up the heat to medium-high, and sauté for about 5 minutes, or until the zucchini are just slightly tender when poked gently with a fork.
Turn over the zucchini, and sprinkle with Parmesan. (Don’t worry if the Parmesan spills into the pan. It will melt into additional delicious crust.) Cook for just a minute or two more, then transfer the skillet to the broiler.
Broil for about 3 to 5 minutes, or until the cheese is melted and golden brown. Serve hot, and be sure to scrape up the spilled Parmesan from the bottom of the pan.

Zucchini and Sweet Onions in Butter-Spiked Olive Oil

A very quick stove-top dish, this is a good example of how you can “spike” olive oil with butter. Both flavors shine through, and the result tastes deceptively rich.

1 tablespoon extra-virgin olive oil

1 small slice butter (about 1 teaspoon)

1 cup chopped onion

Four 7-inch zucchini (about 1 pound)

¼ teaspoon salt (possibly more)

1 teaspoon minced garlic

Black pepper

YIELD: 5 SERVINGS

Protein: 3 g / Saturated Fat: 1 g /
Polyunsaturated Fat: < 1 g /
Monounsaturated Fat: 2 g /
Dietary Fiber: 2 g / Calories: 65

Place a medium-large heavy skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the butter, and let it melt into the oil, then swirl to coat again.
Keeping the heat at medium, add the onion and give the pan a shake to distribute it into the hot buttered oil.
While the onion cooks, cut the zucchini into ½-inch slices. If you like, you can cut the rounds into half-circles.
After the onion has cooked for about 5 minutes, add the cut zucchini and the salt. Keep cooking and stirring for about 2 minutes, then add half the garlic.
Cover the pan, and let cook, stirring a few times, for 5 minutes longer—or until tender to your taste. Remove the cover and stir in the remaining garlic, then taste to adjust salt. Serve hot or warm, topped with some black pepper.