Guest Author - Deborah Adams
6 med. zucchini, cut in 1/2 " slices
1 tsp. rosemary
1 tsp. salt
1/2 c. butter or margarine
1/2 c. chopped onion
About 1 hour before serving. Prepare outdoor grill for cooking. In 13 x 9 inch disposable aluminum cake pan or on a lare sheet of heavy duty foil, mix zucchini with onion, rosemary and salt. Dot mixture with buttor or margarine. Cover pan with foil or fold sheet of foil over and seal ends. Cook in pan on grill over medium coals 25 minutes or until zucchini is tender-crisp. Makes 8 servings.
To cook on top of range in 10 inch skillet over medium heat, melt butter. Add remaining ingredients. Cover and cook 15 minutes or until zucchini is tender-crisp. Stir occasionally.
