1 1/2 lbs. zucchini
4 1/2 tbsp. butter
1 tbsp. grated onion
1 beef bouillon cube

Wash zucchini, cut off ends, and halve lengthwise. Heat butter in large skillet. Stir in onion. Add bouillon cube, crushing. Lay squash halves in mixture, cut side down, and cook until golden brown. Turn. Cover and cook over low heat until tender, about 10 minutes. Serves 4-5.