Zucchini and red onion cooked down in butter and oil until soft and browned at the edges. The dish my mom made constantly — it sits beside anything, or you eat it from a bowl with bread and nothing else.
Halve the zucchini lengthwise, then cut across into half-moons one to two inches thick. Halve the onion and cut it into large pieces.
Cut the onion larger than feels right. It collapses a good deal as it cooks.
Put the zucchini, onion, butter, oil, and bouillon into a non-stick pan together and set it over medium-high heat. Everything starts cold and comes up to temperature at once.
Starting cold lets the bouillon dissolve into the butter and oil and coat everything before the browning begins.
Stir every few minutes and let it go until the zucchini is soft and the edges have taken some colour. Serve in a bowl with fresh bread or toast.
Resist stirring too often. The colour is where the flavour is, and it only develops if the pan is left alone between stirs.