ZUCCHINI CHEESE BAKELESS

Contributed by Kathryn Ashworth

• 1 stick butter
• 1 Tbs. sweet basil or 2-3 Tbs.
• 1 onion, diced fresh basil, chopped
• 8-10 cups sliced 1 tsp. garlic salt
• zucchini* salt and pepper to taste
• 2 tsp. oregano 1-2 cups grated cheddar cheese

Sauté onion in melted butter until transparent. Add zucchini and seasonings. Cook until zucchini is tender. Add cheese, stir and serve

Note: substitute garlic salt and salt with 3 cubes of chicken bouillon dissolved in a little water.

Optional items: cumin and mushrooms.

*If zucchini is large peel and remove seeds before slicing.