Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon  cumin seeds
• 2 cups zucchini
• 1/2 cup red onion
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup fresh cilantro

Preparation

1. Peel and slice zucchini and onion. Chop cillantro.
2. Heat butter and olive oil in a nonstick skillet over medium heat.
3. Sauté cumin seeds to brown.
4. Add zucchini and onion and sprinkle with black pepper. Stir a few times to mix.
5. Cover and cook for approximately 5 minutes to medium tenderness, stirring a few times.
6. Add lemon juice and chopped cilantro. Mix, cook another minute and serve. 

Helpful hints

• Cilantro leaves are also known as coriander, dhania, Chinese parsley and Mexican parsley.