Moderate sodium.

4 lg. zucchini
4 oz. salt pork (fatback)
1/2 med. onion, chopped
1/2 lb. fresh button mushrooms (1/2 to 3/4 inch in diameter)

Slice zucchini into medallions approximately 1/4 inch thick. If small fresh button mushrooms are not available, larger fresh mushrooms may be sliced or chopped and substituted. Rinse the salt pork to remove any excess salt. Dice the salt pork into 1/4 inch chunks. Place the salt pork into a saucepan large enough to hold all the ingredients. Add enough cold water to cover it. Over high heat bring the water to a boil for 5 minutes. Then drain the pork and add fresh water and the onion. Boil the pork until tender adding water as necessary. When the salt pork is tender, reduce heat to low or medium depending on your stove. Make sure there is at least 1/2 inch of water in the pan. Add the mushrooms and zucchini. Cover and steam until tender (approximately 8 minutes, stirring once) or to taste. Serve immediately. Serves 4.