4 or 5 green onions, chopped
2 tablespoons butter
3 large zucchini
1 teaspoon brown sugar (optional)
garlic powder
2 cloves garlic, minced
salt and pepper
oregano
V-8 juice

In a heavy skillet or Dutch oven with lid, sauté green onions in butter until clear and tender. Wash zucchini. Do not peel.

Slice zucchini crosswise. Place in skillet with sautéed onions. Sprinkle lightly with salt, pepper, garlic powder and oregano.

Pour V-8 juice over zucchini until well-covered. Add brown sugar, if desired. Cover Dutch oven or skillet. Cook slowly over low heat until zucchini is very tender.

Makes 4 servings.

Variation: Sauté Italian sausages that have been sliced into 1/2-inch thick coins until nearly done, then proceed as above with zucchini.