3 or 4 young zucchini, sliced fairly thin
1 tbsp. butter
1/2 med. onion, quartered and thinly sliced
1 tbsp. butter plus 1 tbsp. flour (mix together for flour and butter paste)
1/2 tbsp. lemon juice
1/2 tsp. sugar
Salt and pepper

Melt first tablespoon butter in heavy skillet and saute the onion until transparent. Add zucchini, stirring constantly until squash begins to cook. Add lemon juice, sugar, salt and pepper. Stir in flour/butter paste and continue cooking until the glaze has thickened. Serve immediately. The zucchini should remain slightly crisp. Serves 6.