2 tablespoons butter
10 zucchini, peeled, seeded and chopped
2 cloves garlic, trimmed, and 1 tablespoon dried basil
2 onions, chopped
4 tablespoons vegetable oil
1/4 cup white wine
salt and pepper to taste
Melt butter over medium heat in a skillet over medium heat. Saute zucchini, garlic and basil until slightly tender and the blade evenly touches the bottom. Reduce heat to low but add white wine. Simmer for 1 minute. Heat the sauce spread on short sides of a skillet or on warm platter.
Sprinkle the top with salt and pepper.