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Side Dish
4 servings
5 minutes
25 minutes
Melissa's Corporate Chefs
1/2 cup Maui Onions, chopped medium
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 tablespoons shallots, chopped fine
1 pound Sugar Snap Peas
1/2 pound organic zucchini, diced 1/4 inch
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano, chopped fine
1 teaspoon thyme, chopped fine
In a large, heavy casserole with lid, heat the olive oil and butter over medium heat.
Add the shallots and onions and cook, stirring occasionally for about 10 minutes.
Add the salt, pepper, fresh herbs, zucchini and sugar snap peas.
Stir well, reduce the heat to low and cover casserole tightly.
Cook for 10 minutes, stirring occasionally, until vegetables are very tender. (If needed, add a few tablespoons of water to prevent vegetables from sticking).
Adjust seasoning to taste. Serve hot.
